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Chicken With Lemon Sauce (Cantonese)

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course, Sauces, Starters and appetizers
Serves: 4 people

Recipe Ingredients

3/4 lb 340g / 11ozChicken breasts - skinless boneless
1/2 teaspoon 2.5mlSalt
2 teaspoons 10mlRice wine - or dry sherry
1 teaspoon 5mlSoy sauce
1   Egg yolk
1/8 teaspoon 0.6mlPepper
  Lemon Sauce
1/4 cup 49g / 1.7ozSugar
1/4 cup 59mlChicken broth
2 tablespoons 30mlWater
1/2 teaspoon 2.5mlSalt
2 teaspoons 10mlCornstarch
1 teaspoon 5mlSesame oil - (or vegetable oil)
1   Lemon - juice of
  For Frying
6 tablespoons 90mlCornstarch
2 tablespoons 30mlAll-purpose flour
8 cups 1896mlOil - for deep-frying
1 tablespoon 15mlVegetable oil
1   Sliced lemon - if desired

Recipe Instructions

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 350F F (175F 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.

Jenipher Lapoint


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