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Asian Recipes
Lemon Chicken
INGREDIENTS
500 g Chicken breast fillets
1 Lightly beaten egg yolk
1 tbsp Water
2 tsp Soy sauce
2 tsp Dry sherry
3 tsp Cornflour
1/2 cup Cornflour, extra
2 1/2 tsp Plain flour
1 tsp Sesame seed, roasted
Oil for deep-frying
Lemon Sauce
1/3 cup Fresh lemon juice
2 tbsp Water
2 tbsp Sugar
1 tbsp Dry sherry
2 tsp Cornflour
1 tbsp Water, extra
4 Very finely sliced spring onions
PREPARATION
Cut the chicken into long strips about 1 cm wide and then set
aside.
Combine the egg, water, soy sauce, sherry and cornflour in a
small bowl and mix until smooth.
Pour the egg mixture over the chicken, mixing well and set aside
for 10 minutes.
Sift the extra cornflour 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 cornflour 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 spring onion and serve immediately.
