Cantonese Lemon Chicken Recipe

Cantonese Lemon Chicken Recipe

Ingredients :

500 g chicken breast fillets

1 egg yolk, lightly beate

1 tablespoon water

3 teaspoons cornstarch

1/2 cup cornstarch, extra

2 1/2 tablespoons plain flour

2 teaspoons soy sauce

2 teaspoons dry sherry

1 teaspoon sesame seed, roasted

Oil for deep-frying

 

Lemon Sauce

1/3 cup fresh lemon juice

1 tablespoon dry sherry

2 teaspoons cornstarch

2 tablespoons water

2 tablespoons sugar

5 scallions, sliced very finely

1 tablespoon water, extra

 

Method :

Cut the chicken fillet into long strips of about 1 cm wide. Set aside after cutting. Use a small bowl to combine the water, soy sauce, egg, sherry and cornstarch. Mix until smooth. Add the chicken into the egg mixture and mix well. Set aside for 10 minutes. Sift the extra cornstarch 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 cornstarch 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 scallion and serve immediately.

 

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