Chicken With Lemon Sauce (Cantonese)

Recipe Ingredients

3/4 lb	340g / 11oz	Chicken breasts - skinless boneless
		Marinade
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Rice wine - or dry sherry
1 teaspoon	5ml	Soy sauce
1		Egg yolk
1/8 teaspoon	0.6ml	Pepper
		Lemon Sauce
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Chicken broth
2 tablespoons	30ml	Water
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Sesame oil - (or vegetable oil)
1		Lemon - juice of
		For Frying
6 tablespoons	90ml	Cornstarch
2 tablespoons	30ml	All-purpose flour
8 cups	1896ml	Oil - for deep-frying
1 tablespoon	15ml	Vegetable 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.

Source:
Jenipher Lapoint

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