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Add a photoServings: 4
Ingredients
- 1 x chicken, (3 1/2-lb) Chicken stock or possibly water Oil
- 3 x Lemons, juiced. Reserving:
- 1 x Squeezed lemon half
- 1/2 c. Sugar
- 1/2 c. Water
- 1 Tbsp. Soy sauce
- 2 Tbsp. Cornstarch Lemon peel triangles, (opt.)
Directions
- Cook chicken in simmering chicken stock to almost cover till nearly tender, about 20 min. Remove and suspend over bowl to dry at room temperature at least 4 hrs, or possibly till chicken is thoroughly cooled.
- Heat sufficient oil to 350F in wok to deep-fry whole chicken. Add in chicken and fry 20 min, turning till golden brown on all sides. Meanwhile, combine lemon juice with squeezed lemon half, sugar and water in saucepan. Bring to boil and simmer 2 to 3 min till sugar is dissolved. Add in 2 tsp. oil and soy sauce. Remove from heat and set aside. Split chicken in halves down back and cut into serving pcs. Reassemble on serving platter and garnish with triangles of lemon peel that have been cut with serrated knife, if you like. Bring reserved lemon sauce to boil again. Mix cornstarch with small amount of cool water to make paste and stir into lemon sauce. Cook, stirring, till thickened slightly. Spoon over chicken pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 762 | |
| Calories from Fat 419 | 55% |
| Total Fat 46.44g | 58% |
| Saturated Fat 13.29g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 443mg | 18% |
| Potassium 592mg | 17% |
| Total Carbs 25.3g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 25.05g | 17% |
| Protein 57.61g | 92% |
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