300 Chicken Recipes
Cut wings in half; cut tip and dispose. Mix all other ingredients and pour over chicken
pieces. Marinate 7 to 8 hours in refrigerator, covered. Arrange pieces on cookie sheet
and bake, uncovered 1 1/2 hours at 375 degrees. (Turn once after an hour.) Yield: 30
to 40 servings.
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LEMON CHICKEN
2 whole chicken
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
1/4 tsp. white pepper
Vegetable oil
1/4 c. all-purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tbsp. catsup
1 clove garlic, finely chopped
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced
Remove bones and skin from chicken; cut each breast into fourths. Place chicken in
shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons
cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over
chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove
chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to
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