Tender and tasty chicken and great to have with large groups of friends
TO PREPARE the lemon sauce, you need to combine the lemon
Juice, Sugar. Salt, sesame oil, stock and cornflour and stir well
for a minute.
For the Chicken.
- CUT the chicken into slices, Place in a bowl, add
the soy sauce, rice wine, spring onion, ginger and
garlic, and toss lightly. Marinate in the fridge for at
least 1 hour but preferably overnights.
- ADD the egg to the chicken mixture and toss
lightly to coat. Drain any excess egg and coat the
chicken pieces with the Cornflour. The easiest way
to do this is to put the chicken and cornflour in a
plastic bag and shake it.
- FILL a wok one-quarter full with oil. Heat up the oil
until a piece of bread fries golden brown in 10 seconds
when dropped in the oil.
- ADD half the chicken, a piece at a time, and fry,
stirring constantly, for around 4 minutes, or
until golden brown. Remove the chicken from the wok
and place it on a piece of kitchen roll to drain.
Repeat this process with the rest of the chicken.
- POUR the hot oil into a dish to cool and store for next time.
- WIPE the wok dry, so there is no remaining oil.
REHEAT the work over medium heat until hot, add
the lemon sauce stirring constantly until thickened
and will become a clear liquid.
At this point, add all the chicken to the sauce and
either stir or toss the chicken to ensure it is all well
coated in the sauce.
SERVE straight out of the wok and goes well with plain
white rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 885.4mg | 31 % | |
Potassium 33.5mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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