Lemon Chicken

Recipe Ingredients

1/3 cup	78ml	Chicken broth
1/3 cup	78ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Dark soy sauce
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
2 teaspoons	10ml	Lemon zest
1		Egg
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
3/4 lb	340g / 11oz	Boneless skinless chicken breasts - butterflied
1/4 cup	15g / 0.5oz	Cornstarch
1/3 cup	78ml	Cooking oil
1 1/2 teaspoons	7.5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
1 teaspoon	5ml	Toasted sesame seeds

Recipe Instructions

Make a sauce by combining the chicken broth, lemon juice, soy sauce, brown sugar and lemon zest in a small saucepan; set aside.

In a bowl, beat the egg lightly with the salt and white pepper. Dredge the chicken breasts with the cornstarch; dip into the egg batter and dredge in the cornstarch again. Let chicken pieces stand for 5 minutes. Just before cooking, shake off the excess cornstarch.

In a wok, heat the oil until hot. Pan-fry the chicken, a couple of pieces at a time, turning occasionally, until golden-brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.

Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

To toast sesame seeds, place seeds in a small, dry pan and cook over low heat, swirling the pan to expose all surfaces to the heat. When the seeds look slightly colored and release their aroma, after 3 to 4 minutes, remove them from the heat immediately, to avoid burning them.

This recipe yields 4 servings.

Source:
The Associated Press

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