Crispy Chicken with Lemon Sauce
This is served at The Mandarin restaurant in Beverly Hills.
- 1 (3 1/2 pound) chicken
- Chicken stock or water
- Vegetable oil
- Juice of 3 lemons, reserving 1 squeezed half
- 1/2 cup granulated sugar
- 1/2 cup boiling water
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- Cook chicken in simmering chicken stock or water to almost cover until nearly
tender, about 20 minutes.
- Remove and suspend over a bowl to dry at room temperature at least 4 hours,
or until chicken is thoroughly cooled.
- Heat enough oil to 350 degrees F in a wok to deep fry the whole chicken.
- Add chicken and fry 20 minutes, turning until golden on all sides.
- Meanwhile, combine lemon juice with the squeezed lemon half, sugar and boiling
water in a saucepan. Bring to boil and simmer for 2 to 3 minutes until the sugar
- Add 2 teaspoons oil and the soy sauce.
- Remove from heat and set aside.
- Split chicken in halves down the back and cut into serving pieces.
- Reassemble on a serving platter and garnish with triangles of lemon peel
which have been cut with a serrated knife, if desired.
- Bring reserved lemon sauce to boil again.
- Mix cornstarch with a small amount of cold water to make a paste and stir
into lemon sauce. Cook, stirring, until thickened slightly.
- Spoon over the chicken pieces.
Yield: 4 servings
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