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Lemon Chicken I (M)
Source: "Beyond Chopped Liver"
Serves: 4-6

2 tbsp. soy sauce
2 tbsp. vodka

Lemon Sauce:
3/4 cup sugar
1/2 cup vinegar
1 cup chicken stock
1 tbsp. cornstarch, dissolved in
2 tbsp. water
2 tbsp. lemon juice
1 tbsp. grated lemon rind

Cut one chicken into 1/8ths. Pat dry. Place chicken in ziplock bag with the marinade and refrigerate for at least four hours.

Deep fry chicken in 1/2" of oil until brown.

Transfer to roasting pan and bake for 45 minutes at 350°F. Mix all sauce ingredients together in a saucepan and bring to a boil. Lower flame and simmer until sauce thickens.

Pour over chicken before serving.

Posted by Helaine Ring