Lemon Chicken # 8/20

By Nanyang Cuisine

mail: nanyangcuisine@live.com

• 500 grams / 1 lb skinless, boneless chicken breasts
• 1 egg yolk, beaten
• 1 tablespoon of water
• 2 teaspoons of sherry
• 2 teaspoons of soy sauce
• 3 teaspoons of cornflour
• An extra ½ cup of cornflour
• 2½ tablespoons of plain flour
• Oil for deep frying
• 1/3 cup freshly squeezed lemon juice
• 2 tablespoons of water
• 2 tablespoons of white sugar
• 1 tablespoon of sherry
• 2 teaspoons of cornflour
• 1 tablespoon water
• 4 very finely sliced spring onions
• 1 lemon sliced for garnish
  

Cooking Method:

• Cut the chicken into strips about 1 cm wide and 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 strips, 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 mixture, coating each piece evenly and shaking off any excess.
• Place the chicken in a single layer on a cooking paper lined plate ready to be deep fried.
• Heat the oil for deep frying in a wok or large pan.
• Carefully lower a few pieces of chicken into the oil and cook until golden brown.
• Remove the chicken with a slotted spoon and drain on paper towels.
• Continue cooking the remaining chicken in small batches. This can be done ahead of time if required and stored in the refrigerator until needed.
  

Lemon Sauce:

• Combine the lemon juice, water, sugar and sherry in a small pan.
• Stir until the sugar dissolves and bring to the boil over a medium heat.
• Combine the cornflour with a tablespoon of water in a small cup. Add to the lemon juice mixture;
• stirring constantly until the sauce boils and thickens. Set the sauce aside.