Cantonese Lemon Chicken

Cantonese Lemon Chicken

lemon chicken

From January 26, 2006;  I made this dish the other night and only managed to set the smoke detector off twice (and only because the hubby finally removed the battery until I was done cooking).  If you don’t mind frying, then this recipe is pretty easy.  I was amazed at how crisp the chicken turned out….very nice.  When making the lemon sauce, make sure to stir constantly….it was wanting to lump up.  I served this dish with steamed broccoli and rice (I put a little extra lemon sauce over the broccoli and rice).

Cantonese Lemon Chicken

1 pound skinless, boneless chicken breast
1 egg yolk, lightly beaten (I used a whole egg)
1 T. water
2 tsp. soy sauce
2 tsp. dry sherry (I substituted fresh orange juice)
3 tsp. cornstarch
1/2 cup cornstarch, extra
2 1/2 T. flour
oil, for frying

Lemon Sauce
1/3 cup fresh lemon juice
2 T. water
2 T. sugar
1 T. dry sherry
2 tsp. cornstarch
1 T. water, extra

Cut the chicken into long strips, about 1/2 inch wide, and then set aside.  combine the egg, water, soy sauce, sherry, and cornstarch 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 cornstarch and flour together onto a plate.  Roll each piece of chicken in the cornstarch mixture, coating each piece evenly, and shake off excess.  Place the chicken in a single layer on a plate read 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, ands sherry in a small pan.  Bring to the boil over medium heat, stirring until the sugar dissolves.  Stir the cornstarch into the extra tablespoon of 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 the 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, and serve immediately.

Note:  the first frying can be done several hours in advance.

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