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  Recipe Home » Poultry » Chicken With Lemon Sauce (Cantonese)
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  Chicken With Lemon Sauce (Cantonese)
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 179
Ingredients:
3/4 lb Skinless boneless chicken br ----marinade-----
1/2 tsp Salt
2 tsp Rice wine, or dry sherry
1 tsp Soy sauce
1 Egg yolk
1/8 tsp Pepper ----lemon sauce-----
1/4 cup Sugar
1/4 cup Chicken broth
2 tbsp Water
1/2 tsp Salt
2 tsp Cornstarch
1 tsp Sesame oil, (or vegetable oi
Juice of one lemon, (about 1 ----for frying-----
6 tbsp Cornstarch
2 tbsp All-purpose flour
8 cup Oil, for deep-frying
1 tbsp Vegetable oil
1 Sliced lemon, if desired
Instructions:
Recipe by: jlapoint@hpl3sn03.cern.ch (Jenipher Lapoint) 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 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.
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