Lemon Chicken

Serves 4

2 cups water
1/2 cup chopped fresh cilantro
1-inch piece fresh ginger, peeled and crushed
1/2 teaspoon salt
6 boneless, skinless chicken breast halves
1/2 cup cornstarch
1/4 cup all-purpose flour
Oil for deep frying
Lemon Sauce (see below)

Garnish:
1/2 lemon, cut into thin slices
Sprig of fresh cilantro

In a large bowl, combine water, cilantro, ginger, and salt. Add the chicken and marinate for 30 minutes.

Combine the cornstarch and flour in a medium bowl. Remove chicken from marinade. Dredge chicken in the cornstarch mixture, shaking off any excess.

Heat 2-1/2 to 3 inches of oil in a deep, heavy pot or wok over medium-high heat. Fry the chicken in batches until golden brown, about 7-8 minutes. Remove to a paper towel-lined platter. Let cool slightly, then cut into 1-inch strips.

Arrange the chicken on a serving platter. Pour lemon sauce over the chicken and top with the garnish. Best served with rice and stir-fry vegetables.

Lemon Sauce:

1/2 cup chicken stock
1/3 cup sugar
1/2 cup lemon juice
2 Tablespoons vinegar
1-inch piece of ginger, peeled and crushed
1 Tablespoon cornstarch
2 Tablespoons water
2 drops yellow food coloring

In a small saucepan, combine the chicken stock, sugar, lemon juice, vinegar, and ginger. Bring to a boil.

In a small bowl, blend the cornstarch and water. Stir into the chicken stock mixture. Reduce heat and simmer, stirring frequently, until thickened and translucent. Remove from heat. Stir in the food coloring. Serve hot.

This recipe comes from, "Sam Choy's Island Flavors" cookbook.