Lemon Ginger Chicken

Serves 2
Save for next day's lunch. Approx. cost: $6.00

1 chicken (2 lbs), cut into 8 serving pieces (or use boneless chicken breasts)
1 C fresh lemon juice
4 cloves of garlic, peeled and minced
4 t fresh ginger, peeled and finely chopped
1 t lemon extract
1 C flour
2 t ground ginger
1t paprika
1 t salt
1 t blackpepper
2 C corn oil
1/4 C chicken broth
4 T light-brown sugar
2 lemons, sliced paper thin


Wash chicken pieces well and pat dry. Place in bowl.
Combine lemon juice, garlic, fresh ginger, and lemon extract; pour over chicken; toss well and marinate in refrigerator for 2 hours.

Preheat over to 350 degrees.

Remove chicken from marinade. Reserve marinade. Fill a paper bag with flour, ground ginger, paprika, salt and pepper. Place chicken in gag, two at a time and shake to coat.

Heat corn oil i a 10-inch skilet until very hot. Fry the chicken until golden and crisp - 5 - 7 minutes. Discard oil when done frying.

Place chicken, skin-side up in roasting pan. Pour chicken broth and reserved marinade into bottom of pan.

Sprinkle brown sugar evenly over chicken pieces. Pat slightly. Arrange lemon slices evenly over the chicken.

Bake uncovered 45 minutes, basting once after 20 minutes.