Lemon Chicken

Lemon Chicken

1 lb boneless, skinless chicken strips
1/3 cup cornstarch
1/3 cup flour
Julie Whitaker

1 tsp. salt
3 eggs, well beaten
3 Tbsp. milk

Heat oil in skillet. Blend cornstarch, flour, and salt together. Whisk eggs and milk together. Blen into dry mixture and stir well. Dip chicken in batter and drop into hot oil. Cook on both sides until golden brown. Drain on paper towel.

Lemon Sauce

Mix 1/2 cup white sugar, 2 Tbsp cornstarch, 2 cups water, and 2 Tbsp apple sider in a saucepan. Cook and stir over med-high heat until thickened and boiling. Remove from heat and add 1 tsp lemon extract 3 tbsp lemon juice and a drop of yellow food coloring if you like. Pour over cooked chicken. I also like to add steamed broccoli with this dish. It goes great with the lemon sauce