*  Exported from  MasterCook  *
 
                         Lemon Chicken (Fung Lum’s)
 
 Recipe By     : Balsley, 1990: BEST RECIPES FROM LA TIMES
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         chicken breast fillets -- cut
                         into thin strips
    1                    egg -- lightly beaten
    3      drops         sesame oil
    2      tablespoons   cornstarch
                         salt
    1      pinch         black pepper
                         peanut oil -- for deep frying
                         water
    2      tablespoons   white wine vinegar
    2      tablespoons   lemon juice
      1/3  cup           sugar
    2      drops         lemon extract
 
 Combine the chicken, egg, 2 drops sesame oil, 1 tablespoon cornstarch, 2
 teaspoons salt, and pepper until the chicken pieces are coated and the
 ingredients are blended. Deep-fry in peanut oil at 400F degrees until
 browned. Drain the chicken on paper towels. Cut into smaller pieces. Keep
 warm while preparing the lemon sauce.
 
 Blend 1/2 cup water, the vinegar, lemon juice, sugar, lemon extract,
 remaining 1 drop sesame oil, and some salt in a wok or small saucepan.
 Bring to a boil.
 
 Blend 1 tablespoon water and remaining 1 tablespoon cornstarch until
 smooth. Stir into the lemon mixture. Heat, stirring, until smooth and
 clear. Pour the sauce over the chicken.
 
 [Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES
 TIMES]; [Hanneman 1998 June]
 
 
 Notes: Maybe it’s the addition of white wine vinegar. Or maybe it’s the tad
 or sugar. Whatever it is, something seems to set the Lemon Chicken from
 Fung Lum’s in Universal City apart from all others.
 
 
 
 
 
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