Lemon Chicken

This is a family favorite. The recipe originally came from my mother-in-law, as usual I made some changes. Hope you like it.

LEMON CHICKEN

In a small mixing bowl mix together:

1 cup All Purpose Flour

1 cup Cornstarch

3/4 tsp. Baking Powder

Add and mix 'til smooth:

3 large Eggs

1 1/2 cups Water (add 1 cup at first and as much as you need of the remaining half cup to make it like thick pancake batter you want it to slowly run off the spoon.)

Set batter aside.

Meanwhile heat up a deep cast iron pan on medium heat.

Cut up into bite size pieces (not too small):

1 whole Chicken (about 4-5 pounds) or 6 large Chicken Breast halves

Pour cut up chicken into batter and coat well.

Pour in enough Canola oil to cover the bottom of frying pan.

Gently lift out pieces of chicken and put into frying pan.

Turn only once (when the pieces are just starting to get lightly browned).

Remove pieces as they get done and place into a paper towel lined casserole dish to drain off the oil. Keep in the oven on 250 degrees to keep them hot 'til you are ready to eat.

LEMON SAUCE

In a 1 quart sauce pan put:

1/2 cup Lemon Juice (I use the bottle kind if I don't have fresh lemons)

2 cups Water

4 TBS Cornstarch

2/3 cup Evaporated Cane Juice

Cook on high heat stirring constantly to dissolve the evaporated cane juice. Cook until the sauce gets clear and thickens some. It will continue to thicken as it cools.

Serve this with rice and a salad and you have a wonderful Chinese dinner. 

This will serve 4-6 people.