Lemon Chicken Recipe
Ingredients
| Marinade | ||
| Soy sauce | 1 Tablespoon | |
| 1 tablespoon dry sherry or Chinese rice wine | ||
| Cornstarch | 1 Teaspoon | |
| 2 chicken breast halves, skinned, boned, and cut into thin strips | ||
| Coating | ||
| Walnuts | 1 Cup (16 tbs), finely chopped | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated (Sauce) | |
| Ginger | 1 Teaspoon, minced (Sauce) | |
| Lemon juice | 1/3 Cup (16 tbs) (Sauce) | |
| Chicken broth | 1/3 Cup (16 tbs) (Sauce) | |
| Sugar | 2 1/2 Tablespoon (Sauce) | |
| 2 teaspoons cornstarch dissolved in 4 teaspoons water | ||
| Vegetable oil | 2 Cup (16 tbs) (Sauce) | |
Directions
1. Combine the marinade ingredients in a medium bowl. Add the chicken, stir to coat, and set aside for 30 minutes. Combine the coating ingredients in a shallow bowl; set aside. Combine the sauce ingredients in a small saucepan; set aside.
2. Set a wok in a ring stand; add oil to a depth of about 2 inches. Heat the oil to 360° and reduce the heat to medium-high. Remove the chicken strips from the marinade and roll them in the coating mixture. Fry them, half at a time, until golden brown, about 2 minutes. Lift them out with a slotted spoon and drain them on paper towels. Transfer them to a platter and keep them warm.
3. Give the sauce a stir and bring it to a boil over medium-high heat. Cook, stirring, until it thickens, then pour it over the chicken.
2. Set a wok in a ring stand; add oil to a depth of about 2 inches. Heat the oil to 360° and reduce the heat to medium-high. Remove the chicken strips from the marinade and roll them in the coating mixture. Fry them, half at a time, until golden brown, about 2 minutes. Lift them out with a slotted spoon and drain them on paper towels. Transfer them to a platter and keep them warm.
3. Give the sauce a stir and bring it to a boil over medium-high heat. Cook, stirring, until it thickens, then pour it over the chicken.
Chef
