Ingredients
- 12 oz skinless bonelss chicken breast
- 1 large egg beaten
- oil for deep frying
- Marinade
- 1 1 /2 tsp soy sauce
- 1/2 tsp sesame oil
- 1 tbsp cornstarch
- 1 tsp chinese rice wine or sherr
- Sauce
- 3 tbsp fresh lemon juice
- 2 tbsp plum sauce
- 2 tsp sugar
- 4 tbs water
- 1/2 tsp cornstarch
- pinch of salt to taste
- coating
- 1/4 cup flour
- 1/4 cup cornstarch
- 1 tsp baking sode
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Lemon Chicken
Servings: 2-3
Directions
- -cut the chicken into two equal sized pieces and marinate with all the marinade ingredients for 30 minutes.
- -mix then sift all the ingredients for the coating and set aside.
- -mix all the ingredients for the sauce in a saucepan, heat over medium to low heat, stir the contents to blend. once the sauce starts to bubble and boil, remove from the heat
- -dip the chicken in the egg, then dust with the coating evenly. shake off excess coating.
- -heat 2 - 3 inches of oil in a wok to 350 for deep frying. gently drop the chickn into the oil.
- -deep fry the chicken to a light brown. dish out with a slotten spoon, draining the excess oil by laying chicken on a dish lined with paper towels, discard or reserve the oil for use in other recipe.
- -cut the chicken into pieces and drizzle the sauce on top and serve immeidatly with rice
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