Lemon Chicken Royale
|Chicken breasts||2 1⁄2 Pound, skinned and boned|
|Chicken thighs||1 1⁄2 Pound, skinned and boned|
|Minced ginger root||2 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Egg||1 , beaten|
|Cornstarch||3⁄4 Cup (12 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon sauce||2 Tablespoon|
|Lemon slices||3 (Thin Ones)|
Lightly pound the chicken, then cut into strips 1 inch wide.
Put the chicken strips into a bowl.
Mix in the brandy, ginger root, salt, and white pepper.
Refrigerate 2 to 3 hours, allowing flavors time to permeate the chicken.
After marinating, drain the meat well and discard the marinade.
Return chicken to the bowl.
Stir in the egg, coating each chicken piece lightly.
Take chicken out of the bowl and coat each strip with cornstarch.
Pour sufficient oil into a deep heavy saucepan to reach a depth of 2 or 3 inches.
Deep-fry the chicken at approximately 375 degrees, until it is golden brown and cooked through.
Drain well and keep warm.