Lemon Chicken Kwok Wah Kung, Uncle Tai's Hunan Yuan
- Total Time
- 15 minutes
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Ingredients
- 1¾-pound chicken breast, trimmed of fat and membrane, washed and dried thoroughly, and cut into 4 pieces
- 3½cups peanut oil
- 4slices fresh lemon for garnish
- 1cup flour
- 1teaspoon baking powder
- ¼cup cornstarch
- 1egg
- ¼teaspoon salt
- 1teaspoon peanut oil
- 1cup water ( ½ cup additional if batter is too thick)
- 1cup water
- ½cup lemonade
- 1teaspoon lemon extract
- ½cup sugar
- 5teaspoons white vinegar
- 3tablespoons corstarch (mixed with 5 tablespoons water)
- 3tablespoons peanut oil
The Chicken
The Batter
The Sauce
Nutritional analysis per serving (4 servings)
2288 calories; 207 grams fat; 35 grams saturated fat; 0 grams trans fat; 94 grams monounsaturated fat; 65 grams polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 50 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix batter ingredients.
- Step 2
Heat oil in wok to 350 degrees. Coat chicken breasts thoroughly with batter and lower gently into oil. Deep-fry for 7 minutes until golden brown.
- Step 3
As chicken is frying, put all sauce ingredients except peanut oil into saucepan. Bring to boil, stirring, until sauce thickens. Lower heat, add oil and stir until smooth. Keep warm.
- Step 4
Remove chicken breasts from the wok, drain, place on a serving dish and pour sauce over. Garnish.
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