Chicken With Lemon Sauce Recipe
Chicken With Lemon Sauce is a unique dish that your taste buds will fall in love with. Surprise your guests at the next dinner party with this unique Chicken With Lemon Sauce recipe.
Ingredients
| 3/4 lb. skinned, boned chicken breasts | ||
| Salt | 1/2 Teaspoon (Marinade:) | |
| 2 teaspoons rice wine or dry sherry | ||
| Soy sauce | 1 Teaspoon (Marinade:) | |
| Egg yolk | 1 (Marinade:) | |
| Pepper | 1/8 Teaspoon (Marinade:) | |
| Sugar | 1/4 Cup (16 tbs) (Lemon Sauce:) | |
| Chicken broth | 1/4 Cup (16 tbs) (Lemon Sauce:) | |
| Water | 2 Tablespoon (Lemon Sauce:) | |
| Salt | 1/2 Teaspoon (Lemon Sauce:) | |
| Cornstarch | 2 Teaspoon (Lemon Sauce:) | |
| Sesame oil | 1 Teaspoon (Lemon Sauce:) | |
| Juice of 1 lemon (about 1/4 cup) | ||
| Cornstarch | 6 Tablespoon (Lemon Sauce:) | |
| All purpose flour | 2 Tablespoon (Lemon Sauce:) | |
| Oil | 8 Cup (16 tbs) (Lemon Sauce:) | |
| Vegetable oil | 1 Tablespoon (Lemon Sauce:) | |
| 1 sliced lemon, if desired | ||
Directions
Cut chicken breasts into very thin 2" x 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 heat to 350°F (175°C).
Reduce heat to low.
Carefully lower flour-coated chicken into hot oil with a slotted metal spoon.
Deep-fry about 30 seconds until light golden.
Remove chicken with slotted spoon, drain 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 oil to make sauce glossy.
Stir sauce and pour over chicken slices.
If desired, garnish with lemon 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 heat to 350°F (175°C).
Reduce heat to low.
Carefully lower flour-coated chicken into hot oil with a slotted metal spoon.
Deep-fry about 30 seconds until light golden.
Remove chicken with slotted spoon, drain 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 oil to make sauce glossy.
Stir sauce and pour over chicken slices.
If desired, garnish with lemon slices.
Chef
