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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 3 |
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From the cookbook Chinese Cooking for Dummies . My family enjoys this meal. I have never had lemon chicken from a restaurant so I do not know if this compares. I like the sauce, with the fresh lemon juice & zest, it has a nice tartness but is not overpowering. This recipe calls for the chicken breast to be butterflied, however I just slice the chicken breast in half (thickness), so 1 thick breast becomes 2 thinner ones, I find them easier to work with. I had to guess on prep & cook times. Ingredients:
1/3 cup chicken broth |
1/3 cup fresh lemon juice |
1/2 teaspoon dark soy sauce |
1/4 cup packed brown sugar |
2 teaspoons lemons, zest of |
1 1/2 teaspoons cornstarch, dissolved in |
1 tablespoon water |
1 egg |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
3/4 lb boneless skinless chicken breast, butterflied |
1/4 cup cornstarch |
1/3 cup cooking oil |
1 teaspoon toasted sesame seeds (optional) |
Directions:
1. Make sauce by combining chicken broth, lemon juice, soy sauce, brown sugar& lemon zest in small saucepan, set aside.
2. In a bowl beat egg lightly with salt& white pepper.
3. Dredge chicken in cornstarch, dip into egg batter& dredge again in cornstarch.
4. Let stand for 5 minutes.
5. Just before cooking shake off excess cornstarch.
6. In a wok or large fry pan, heat oil until hot.
7. Pan fry chicken a couple pieces at at time, turning occasionally, until golden brown, approx.
8. 3 minutes each side.
9. Remove from pan& drain on paper towels.
10. Bring sauce to a boil over medium heat, add cornstarch solution& cook, stirring until sauce boils& thickens.
11. Cut chicken across grain into 1/2 slices.
12. Place chicken on serving plate.
13. Pour sauce on top.
14. Sprinkle with sesame seeds, if desired.
15. May also be garnished with lemon slices& cilantro.
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