Yield: 4 servings
Measure | Ingredient |
---|---|
¾ pounds | Skinless boneless chicken br ---marinade----- |
½ teaspoon | Salt |
2 teaspoons | Rice wine; or dry sherry |
1 teaspoon | Soy sauce |
1 \N | Egg yolk |
⅛ teaspoon | Pepper ---lemon sauce----- |
¼ cup | Sugar |
¼ cup | Chicken broth |
2 tablespoons | Water |
½ teaspoon | Salt |
2 teaspoons | Cornstarch |
1 teaspoon | Sesame oil; (or vegetable oi |
\N \N | Juice of one lemon; (about 1 ---for frying----- |
6 tablespoons | Cornstarch |
2 tablespoons | All-purpose flour |
8 cups | Oil; for deep-frying |
1 tablespoon | Vegetable oil |
1 \N | Sliced lemon; if desired |
Recipe by: jlapoint@... (Jenipher Lapoint) Cut chicken breasts into very thin 2" by 1-½" 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 350 degrees F (175 degrees 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, draini well over wok. Arrange on a platter. Remove oil from wok except 1 teaspoo 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 to make sauce glossy. Stir sauce and pour over chicken. Garnish with lemo slices and serve immediately.
Makes 4 servings.