Lemon Chicken
Marinated chicken bites are smothered in a piquant lemon sauce. The Chinese style is to cut everything into bite-sized pieces so that diners do not need to cut their food at the table. The boneless chicken breasts lend themselves perfectly to this style.
Ingredients
- Marinated Chicken
- Boneless chicken breast - 3, halved
- Sherry - 1 teaspoon
- Light soy sauce - 1 teaspoon
- Salt - 1/4 teaspoon
- Cornstarch - 1 tablespoon
- Egg - 1/2, beaten
- Pinch of freshly ground white pepper
- Flour - For dredging
- Oil - 1/2 cup
- Rice wine - 1 tablespoon
- Lemon Sauce
- Garlic - 1/2 teaspoon, minced
- Instant custard powder - 1 teaspoon
- Sherry - 1 tablespoon
- Sugar - 1 1/2 tablespoons
- Salt - 1/4 teaspoon
- Vinegar - 1 tablespoon
- Water - 1/2 cup
- Oil - 1/2 tablespoon
- Hot Pepper Oil - 1/2 teaspoon
- Lemon - 1, juice and rind
- Ginger - 2 slices, fresh, 1/2 inch in diameter, 1/8 inch thick (optional)
- Cornstarch - 2 teaspoons, mixed with 2 tablespoons water
Instructions
To prepare the chicken: Mix the sherry, soy sauce, salt, cornstarch, beaten egg, and pinch of white pepper in a non-aluminum baking dish to form a marinade. Put the chicken in the mixture and turn to coat; marinate for 20 minutes.
Dredge the chicken pieces with flour to coat, spanking off the excess. Heat a wok or heavy skillet over medium-high heat and add the oil. Fry the chicken on both sides until golden brown. Add the rice wine and cover for 1 to 2 minutes to steam in the flavors. Remove the chicken from the wok, reserving the juices in the wok, and chop into bite-sized pieces.
To prepare the sauce: Reheat the pan, add the garlic, and cook for 30 seconds. Combine the remaining ingredients down to the hot pepper oil to form a sauce and add to the pan. Add the lemon juice and rind and ginger slices. When the mixture comes to a boil, stir in the cornstarch mixture and continue stirring until it thickens. Remove the lemon rind and ginger pieces.
To serve: Divide the chicken pieces among warmed serving plates. Top with the sauce mixture.
