Tender succulent but crispy chicken pieces in a delish lemon sauce
Bintu Hardy | Recipes From A Pantry
For the chicken:
(1lb 2oz) skinless chicken breast fillet
light soy sauce
Shaoxing rice wine
scallion very finely chopped
finely chopped ginger
garlic finely chopped
(3/4 cup) cornflour (corn starch) or plain flour
Vegetable oil for deep frying
For the lemon sauce:
toasted sesame oil
chicken stock or water
cornstarch or plain flour
Cut the chicken into small slices and leave in a bowl.
Then add in the soy sauce, rice wine, spring onion, ginger and garlic and mix together well.
Marinate in the fridge for a couple of hour or preferably over night.
Remove the marinating chicken from the fridge and mix in the egg lightly.
Then carefully discard the excess egg and coat the chicken pieces with the cornflour.
It might be easier to coat the chicken pieces by transferring them to a plastic bag along with the cornflour and shaking them together.
Fill a wok approximately 1/4 full of oil for frying and heat until a piece of bread dropped in turn golden brown in 10 secs.
Add about a third of the chicken pieces all separated and fry them mixing constantly for up to 4 mins until they are golden brown. Remove them and drain.
Reheat the oil and fry the next third and then the final third of the chicken until all are golden brown and cooked.
Remove the oil from the work
To make the lemon sauce:
Reheat the wok over medium heat.
Combine all the lemon sauce ingredients together.
Transfer to the wok and stir constantly until the sauce has thickened.
Add in the chicken pieces and stir until coated with the sauce.
I like serving this with rice and stir fried greens.
Sometimes I serve the warm chicken pieces and warm lemon sauce separately so that guests can add the sauce themselves. Slightly adapted from the cook book The Food of China.