Chicken With Lemon Sauce (Cantonese)

Course : Chinese
Serves: 4
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3/4 pound chicken breasts -- skinless boneless
1/2 teaspoon salt
2 teaspoons rice wine -- or dry sherry
1 teaspoon soy sauce
1 large 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 tablespoons lemon -- juice of
-----for frying-----
6 tablespoons cornstarch
2 tablespoons all-purpose flour
8 cups oil -- for deep-frying
1 tablespoon vegetable oil
1 medium sliced lemon -- if desired

Preparation / Directions:

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.

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