Lemon Sweet Chicken Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Fryer chicken | 3 Pound | |
| Cooking oil | 2 Tablespoon | |
| 1 6-ounce can frozen lemonade concentrate, thawed | ||
| Water | 1/2 Cup (16 tbs) | |
| Brown sugar | 3 Tablespoon | |
| Catsup | 3 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Hot cooked rice | ||
Directions
In plastic bag combine flour and 1 teaspoon salt.
Add chicken pieces, a few at a time; shake to coat.
In skillet brown chicken in hot oil 15 minutes.
Spoon off fat.
Blend lemonade concentrate, 1/2 cup water, brown sugar, catsup, and vinegar.
Pour over chicken.
Bring to boiling; cover and simmer till tender, 45 to 50 minutes.
Remove chicken to platter; keep warm.
Skim fat from pan juices.
Measure juices; add water, if needed, to make 1 1/4 cups liquid.
Return to pan.
Blend 1 tablespoon cold water into cornstarch.
Stir into pan juices.
Cook and stir till thickened and bubbly.
Pass sauce with chicken; serve over rice.
Add chicken pieces, a few at a time; shake to coat.
In skillet brown chicken in hot oil 15 minutes.
Spoon off fat.
Blend lemonade concentrate, 1/2 cup water, brown sugar, catsup, and vinegar.
Pour over chicken.
Bring to boiling; cover and simmer till tender, 45 to 50 minutes.
Remove chicken to platter; keep warm.
Skim fat from pan juices.
Measure juices; add water, if needed, to make 1 1/4 cups liquid.
Return to pan.
Blend 1 tablespoon cold water into cornstarch.
Stir into pan juices.
Cook and stir till thickened and bubbly.
Pass sauce with chicken; serve over rice.
Chef
