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  Recipes / Asian Food / Chinese

Lemon Chicken

INGREDIENTS

* 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

Lemon Sauce

* 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

 

PREPARATION

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 10 minutes.

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 off excess.

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 golden brown.

Remove the chicken with a slotted spoon and drain it on paper towels.

Repeat with the remaining chicken. Let the chicken stand while preparing the sauce.

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 paste.

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 brown.

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.

 

 

 

 
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