Chinese Chicken Balls With Lemon Ginger Sauce
Taken from my “Favorites” folder!…
You won’t be ordering this anymore from your Chinese restaurant this is just as good if not better!
Servings 6
INGREDIENTS:
8 boneless chicken breast halves, cut into bite size pieces
1/2 cup cornstarch
1/2 teaspoon seasoned salt
1/4 teaspoon fresh ground black pepper
pinch cayenne pepper (optional)
1/4 cup cold water
4 egg yolks, beaten
2 cups canola oil (or as needed to deep-fry)
LEMON GINGER SAUCE:
1-1/2 cups cold water
1/2 cup fresh lemon juice (I just use the juice of one whole lemon then add in bottled to make 1/2 cup)
6 tablespoons light brown sugar (for a sweet sauce increase the brown sugar)
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules (I just use 1 small envelope of OXO chicken bouillon granules)
1/4 to 1/2 teaspoon ground ginger
yellow food coloring, optional
INSTRUCTIONS:———————————
Make the lemon sauce before you fry the chicken.
In a shallow bowl combine the cornstarch with seasoned salt, cayenne and black pepper; whisk in 1/4 cup cold and egg yolks until smooth.
Using paper towels pat all the chicken cubes as dry as possible.
Dip chicken pieces into cornstarch-egg mixture to coat well.
Fry chicken in oil for about 5 minutes until golden; drain
Pour sauce over chicken.
For lemon sauce; combine all the ingredients in a saucepan.
whisk vigorously over medium heat for about 5 minutes until sauce boils.
Pour over chicken then toss gently to coat.
Posted on www.recipezazz.com
Related posts:
- Kitten’s Crispy Chinese Chicken Balls
Kitten’s Chinese Stir-Fry Sauce
Chinese Breaded Pork in Sweet and Sour Sauce
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Tags: chicken breast
