Crock Pot Lemon Chicken

Crock Pot Lemon Chicken

2 1/2 – 3 lb. Cut up chicken
1/4 cup flour
2 Tbs. Cooking oil
1 (6oz) can frozen concentrate lemonade, thawed
3 Tbs. Brown sugar
3 Tbs. Catsup
1 Tbs. Vinegar
2 Tbs. Cold water
2 Tbs. Cornstarch
Hot cooked rice

Combine flour with 1 1/4 tsp. Salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to crock pot. Stir together the lemonade concentrate, brown sugar, catsup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3-4 hours.

Remove chicken; pour cooking liquid into saucepan. Return chicken to crock pot; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with sauce over hot cooked rice.

Lemon Chicken

Lemon Chicken

3 lb. Chicken breasts, boned
1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups vegetable oil
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon
2 tablespoons vegetable oil

Preparation
In large bowl, combine chicken with sherry, soy sauce and salt; let it marinate for 15 minutes.

In small bowl, beat eggs, cornstarch and baking powder to form batter. In a wok, heat 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into bite size pieces.

Combine sugar, cornstarch, broth, lemon juice and remaining 1 teaspoon of salt. Cut lemon into thin slices. In a wok, heat the two tablespoons of oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Stir until sauce is clear.

Pour sauce over chicken. Ready to serve.