Chicken with Lemon Sauce (Cantonese)

4 servings

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Chicken with Lemon Sauce (Cantonese) Ingredients

3/4 lb Skinless Boneless Chicken

Instructions for Chicken with Lemon Sauce (Cantonese)

MMMMM--------------------------MARINADE------------------------------- 1/2 ts Salt 2 ts Rice Wine; or dry sherry 1 ts Soy Sauce 1 Egg Yolk 1/8 ts PepperMMMMM------------------------LEMON SAUCE----------------------------- 1/4 c Sugar 1/4 c Chicken Broth 2 tb Water 1/2 ts Salt 2 ts Cornstarch 1 ts Sesame Oil; (or vegetable -oil) Juice Of One Lemon; (about -1/4 cup)MMMMM-------------------------FOR FRYING------------------------------ 6 tb Cornstarch 2 tb All-Purpose Flour 8 c Oil; for deep-frying 1 tb Vegetable Oil 1 Sliced Lemon; if desired 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, 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. NOTES : I am answering the request for Lemon Chicken. This is an excellent recipe that tastes just like the lemon chicken I have had in many Chinese restaurants. I hope it is what you are looking for. Recipe by: jlapoint@hpl3sn03.cern.ch (Jenipher Lapoint) Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Chinese