Deep-Fried Chicken With Lemon Sauce
|Chicken breast||4 , skinned, boned, and cut into 0.5 inch strips|
|Batter||4 Cup (64 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Lemon slices||5 Medium (For Garnish)|
Comhine the ingredients for the frying batter and allow to stand for 1 hour.
Dip the chicken strips in the batter and deep fry in oil at 400Â°F a few strips at a time until light golden in color and the chicken is done.
Use a deep-fat thermometer and control the tem perature of the oil carefully.
Remove chicken from the oil with a slotted spoon and drain on paper towels.
Combine the ingredients for the lemon sauce in a small saucepan.
Stir constantly and bring to a boil over moderate heat.
Simmer 1 to 2 minutes.
Arrange chicken in a serving bowl and cover with the sauce.
Garnish with lemon slices.
Serve at once while batter coating is still crisp.