World's Greatest Lemon Chicken Recipe - Cooking Index
World's Greatest Lemon Chicken Recipe - Cooking Index
This translucent sauce is lovely and tart with pretty flecks of garlic, ginger, black beans, lemon zest, and chilies showing through. But the really exciting outcome is the batter! It means the chicken can be deep-fried up to a day ahead, refrigerated, and then reheated in a 400 degree oven for about 7 minutes, or until crisp, before saucing, with a result that's almost as good as freshly fried. This is terrific if you don't want to fill the air with deep-frying aromas while your guests await dinner -- or if you're cooking several dishes at the same time. Just make the sauce and set it aside before guests arrive, reheat batter-covered chicken on heatproof platter in the oven, reheat sauce, and drizzle over.
Cuisine: Chinese| 2 | Skinless boneless chicken breast halves - cut in 1-inch cubes | |
| Marinade | ||
| 1/4 teaspoon | 1.3ml | Sugar |
| 1/2 teaspoon | 2.5ml | Potato or corn starch |
| 1/2 teaspoon | 2.5ml | Soy sauce |
| 1/2 teaspoon | 2.5ml | Dry sherry |
| 1/2 teaspoon | 2.5ml | Sesame oil |
| 1 teaspoon | 5ml | Water |
| Sauce | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 2 | Garlic cloves - chopped fine | |
| 1 tablespoon | 15ml | Fresh ginger root - chopped fine |
| 1 teaspoon | 5ml | Fermented black beans - coarsely chopped - * see note |
| Grated zest of medium lemon | ||
| 2 teaspoons | 10ml | Hot bean sauce - * see note |
| Seasoning Liquid | ||
| 3 tablespoons | 45ml | Sugar |
| 3 tablespoons | 45ml | Fresh lemon juice |
| 3/4 cup | 177ml | Pineapple juice, unsweetened |
| 1/2 teaspoon | 2.5ml | Sesame oil |
| Thickener | ||
| 2 tablespoons | 30ml | Potato starch |
| 4 tablespoons | 60ml | Water |
| Batter | ||
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/8 teaspoon | 0.6ml | Salt - or to taste |
| 1/2 cup | 118ml | Water |
| 1 tablespoon | 15ml | Vegetable oil - hot |
| Misc | ||
| 2 cups Vegetable oil - for deep frying | ||
| 4 Lemon slices or lemon zest for garnish - optional |
* Note: Available in Asian or Oriental markets.
Combine chicken and marinade in bowl; marinate for 1 hour or up to 24 hours, covered in the refrigerator.
Combine together in a bowl the seasoning liquid ingredients. Set aside.
Combine together in another small bowl the thickener ingredients. Set aside.
Heat 1 tablespoon oil in small, non-aluminum saucepan. When hot, add garlic ginger, black beans and grated zest. Cook, stirring, for about 30 seconds; add hot bean sauce. Stir in seasoning liquid; bring to a boil.
Re-stir thickener; pour into sauce, stirring constantly until thickened.
Sauce may be done a few hours ahead and set aside.
When ready to complete dish, mix batter dry ingredients in medium bowl.
Add water; stir with chopsticks until combined but do not over-mix. It will be a thick batter. Add chicken to batter; stir to mix.
Heat wok on high heat. Add 2 cups oil; heat to 375 degrees. Add 1 tablespoon of hot oil to batter; stir.
Using a tablespoon, spoon out batter-covered chicken pieces; deep fry in two batches for 3 minutes or until golden brown, reheating oil to 375 degrees before adding the next batch. Remove to paper-towel-lined plate to drain. Transfer chicken to a platter; place in a preheated 400 degree oven for 3 minutes -- this ensures a crisp batter.
Drizzle sauce over chicken, garnish platter with lemon slices or top with zest if using, and serve.
Serves 4 as part of a multi-course Chinese meal.
Source:
A TASTE OF CHINATOWN by Joie Warner (c) 1989 - Crown Publishers, Inc., New York - 127 pages - $20.00 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest
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