Lemon Chicken (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 large egg |
1 teaspoon asian seasoning |
4 boneless, skinless chicken breasts, cut into thin strips |
1/4 cup plus 1 1/2 teaspoons cornstarch |
1/3 cup chicken stock |
1/4 cup fresh lemon juice |
2 tablespoons soy sauce |
1 tablespoon dark brown sugar |
2 teaspoons lemon zest |
1/4 cup peanut oil |
1 tablespoon water |
1/4 cup finely chopped green onions |
2 teaspoons minced ginger |
2 teaspoons minced garlic |
1/4 cup julienned green onions, garnish |
1 tablespoon toasted sesame seeds, garnish |
Directions:
1. In medium bowl, beat the egg lightly with the Asian seasoning. Place 1/4 cup cornstarch in a shallow dish. One at a time, dredge the chicken in the cornstarch and dip into the egg wash, shaking to remove any excess. Dredge again in the cornstarch to lightly coat.
2. Place on a baking dish and let stand for 5 minutes. Just before cooking, shake off any excess cornstarch.
3. In a bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce, brown sugar, and lemon zest. Set aside.
4. In a wok, heat the oil over medium-high heat until hot but not smoking. Add the chicken strips (making sure not to overcrowd the pan.) Fry them for about 3 minutes, until crisp, turning once. Remove with a slotted spoon and drain them on paper towels. In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water. Pour nearly all the oil out of the wok. Add the green onions, ginger, and garlic and stir-fry for 30 seconds. Add the lemon sauce, stir to combine, and bring to a boil.
5. Add the cornstarch mixture and cook, stirring, until thick. Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.
6. Remove from the heat and divide among 4 plates. Garnish with the julienned green onions and toasted sesame seeds and serve.
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