Chicken with Lemon Sauce Cantonese Recipe

Chicken With Lemon Sauce Cantonese Recipe

Ingredients

• Serving Size : 4
• 3/4 pound Skinless boneless chicken breast
• MARINADE
• 1/2 teaspoon Salt
• 2 teaspoons Rice wine or dry sherry
• 1 teaspoon Soy sauce
• 1 Egg yolk
• 1/8 teaspoon Pepper
• LEMON SAUCE
• 1/4 cup Sugar
• 1/4 cup Chicken broth
• 2 tablespoons Water
• 1/2 teaspoon Salt
• 2 teaspoons Cornstarch
• 1 teaspoon Sesame oil or vegetable oil
• 1 lemon juice (about 1)
• FOR FRYING
• 6 tablespoons Cornstarch
• 2 tablespoons All-purpose flour
• 8 cups Oil – for deep-frying
• 1 tablespoon Vegetable oil
• 1 Sliced lemon – if desired

Method

1. Cut chicken breasts into very thin 2″ by 1-1/2″ slices.
2. Combine marinade ingredients in a medium bowl.
3. Add chicken; mix well.
4. Let stand 15 minutes.
5. Combine ingredients for lemon sauce in a small bowl; mix well and set aside.
6. Mix flour and cornstarch in a medium bowl.
7. Dip chicken in flour mixture to coat.
8. Heat 8 cups oil in a wok over medium-high heat to 350 degrees F (175 degrees C).
9. Reduce heat to low.
10. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon.
11. Deep fry 30 seconds to a minute, until chicken is light golden.
12. Remove chicken with a slotted spoon, drain well over wok.
13. Arrange on a platter.
14. Remove oil from wok except 1 teaspoon.
15. Heat oil remaining in wok over medium heat.
16. Stir Lemon Sauce into hot oil.
17. Bring to a boil.
18. When sauce thickens slightly, add 1 tablespoon vegetable to make sauce glossy.
19. Stir sauce and pour over chicken.
20. Garnish with lemon slices and serve immediately.

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