LOCATION: Recipes >> Asian >> Lemon Chicken 03
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Lemon Chicken 03
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CHICKEN WITH LEMON SAUCE
Cantonese
3/4 lb. skinned, boned chicken breast
1/2 teaspoon salt
2 teaspoons rice wine or dry sherry
1 teaspoon soy sauce
1 egg yolk
1/8 teaspoon pepper
1/4 cup sugar
1/4 cup chicken broth
2 tablespoons water
1/2 teaspoon salt
2 teaspoons cornstarch
1 teaspoon sesame oil (or vegetable oil)
Jiuce of one lemon (about 1/4 cup)
6 tablespoons cornstarch
2 tablespoons all-purpose flour
8 cups oil for deep-frying
1 tablespoon vegetable oil
1 sliced lemon, if desired
Cut chicken breasts into very thin 2" by 1-1/2" slices. Combine
marinade ingredients in a medium bowl. Add chicken; mix well.
Let stand 15 minutes. Combine ingredients for lemon sauce in a
small bowl; mix well and set aside. Mix flour and cornstarch in
a medium bowl. Dip chicken in flour mixture to coat. Heat 8 cups
oil in a wok over medium-high heat to 350 degrees F (175 degrees
C). Reduce heat to low. Carefully lower flour-coated chicken into
hot oil with a slotted metal spoon. Deep fry 30 seconds to a
minute, until chicken is light golden. Remove chicken with a
slotted spoon, draining well over wok. Arrange on a platter.
Remove oil from wok except 1 teaspoon. Heat oil remaining in wok
over medium heat. Stir Lemon Sauce into hot oil. Bring to a boil.
When sauce thickens slightly, add 1 tablespoon vegetable oil to
make sauce glossy. Stir sauce and pour over chicken. Garnish with
lemon slices and serve immediately. Makes 4 servings.
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