Lemon Chicken

I usually order Lemon Chicken at Chinese restaurants if they don't have Almond Chicken. I was disappointed in this recipe. Not because it didn't taste good, but because it should have been called Sweet & Sour Chicken instead. The sauce wasn't really lemony, in color or taste. Also, I would have served it over rice instead of lettuce, which was seemingly for decoration. I did like the manner in which the chicken was cooked (dredged in cornstarch before it went into the oil), so I will remember this technique when I try one of the other recipes I have for Lemon Chicken next time.

Lemon Chicken

1 1/4 lb. boneless chicken breasts, skinned and cut into bite-sized pieces
1 egg, slightly beaten
1 T cornstarch
2 T soy sauce
2 T cornstarch
1/2 c. sugar
2 t. chicken bouillon
1/2 t. garlic powder
1 c. water
1/2 c. lemon juice
2 T catsup
additional cornstarch
vegetable oil
shredded lettuce or hot cooked rice

1. In a medium bowl, combine egg, 1 Tablespoon cornstarch, and soy sauce. Mix well. Add chicken, stirring to coat. Marinate for 10 minutes.
2. Meanwhile, in a medium saucepan, combine 2 Tablespoons cornstarch, sugar, bouillon, and garlic powder. Gradually add water, lemon juice, and catsup. Mix well. Over high heat, cook and stir until mixture comes to a boil. Reduce heat and continue cooking and stirring until mixture thickens. Keep sauce warm.
3. Coat chicken with additional cornstarch. In a large skillet, cook chicken in 1/2 hot oil until tender and golden. Arrange chicken on shredded lettuce or rice. Pour warm sauce over chicken. Garnish as desired. Serve immediately. Serves 4.