||Recipes / Asian
Food / Chinese
* 500 g Chicken breast fillets
* 1 Lightly beaten egg yolk
* 1 tbsp Water
* 2 tsp Soy sauce
* 2 tsp Dry sherry
* 3 tsp Cornflour
* 1/2 cup Cornflour, extra
* 2 1/2 tsp Plain flour
* 1 tsp Sesame seed, roasted
* Oil for deep-frying
* 1/3 cup Fresh lemon juice
* 2 tbsp Water
* 2 tbsp Sugar
* 1 tbsp Dry sherry
* 2 tsp Cornflour
* 1 tbsp Water, extra
* 4 Very finely sliced spring onions
Cut the chicken into long strips about 1 cm wide and then set aside.
Combine the egg, water, soy sauce, sherry and cornflour in a small bowl
and mix until smooth.
Pour the egg mixture over the chicken, mixing well and set aside for
Sift the extra cornflour and plain flour together onto a plate. Roll
each piece of chicken in the flour, coating each piece evenly, and shake
Place the chicken in a single layer on a plate ready to be fried.
Heat the oil for deep-frying in a wok or pan. It is hot enough to use
when a cube of bread turns brown in it in 30 seconds.
Carefully lower about 4 pieces of chicken into the oil and cook until
Remove the chicken with a slotted spoon and drain it on paper towels.
Repeat with the remaining chicken. Let the chicken stand while preparing
To make the lemon sauce: Combine the lemon juice, water, sugar, sesame
seed and sherry in a small pan.
Bring to the boil over medium heat, stirring until the sugar dissolves.
Stir the cornflour into the extra tablespoon water and mix to a smooth
Add it to the lemon juice mixture, stirring constantly until the sauce
boils and thickens. Set the sauce aside.
Just before serving, reheat the oil in a wok to very hot. Add all the
chicken pieces and fry for 2 minutes until very crisp and a rich golden
Remove the chicken with a slotted spoon and drain well on paper towels.
Pile the chicken onto a serving plate, drizzle over the sauce, sprinkle
with spring onion and serve immediately.