Cantonese Lemon Chicken Recipe
Ingredients :
500 g 1 1 tablespoon 2 teaspoons 2 teaspoons 3 teaspoons 1/2 cup 2 1/2 tablespoons 1 teaspoon Lemon Sauce 1/3 cup 2 tablespoons 2 tablespoons 1 tablespoon 2 teaspoons 1 tablespoon 4	Chicken breast fillets Lightly beaten egg yoke Water Soy sauce Dry sherry Cornflour Cornflour, extra Plain flour Sesame seed, roasted Oil for deep-frying Fresh lemon juice Water Sugar Dry sherry Cornflour Water, extra Very finely sliced spring onions
Method : Cut the chicken into long strips about 1 cm wide and then set aside. Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smooth. Pour the egg mixture over the chicken, mixing well and set aside for 10 minutes. Sift the extra cornflour and plain flour together onto a plate. Roll each piece of chicken in the flour, coating each piece evenly, and shake off excess Place the chicken in a single layer on a plate ready to be fried. Heat the oil for deep-frying in a wok or pan. It is hot enough to use when a cube of bread turns brown in it in 30 seconds. Carefully lower about 4 pieces of chicken into the oil and cook until golden brown. Remove the chicken with a slotted spoon and drain it on paper towels. Repeat with the remaining chicken. Let the chicken stand while preparing the sauce. To make the lemon sauce : Combine the lemon juice, water, sugar, sesame seed and sherry in a small pan. Bring to the boil over medium heat, stirring until the sugar dissolves Stir the cornflour into the extra tablespoon water and mix to a smooth paste. Add it to the lemon juice mixture, stirring constantly until the sauce boils and thickens. Set the sauce aside. Just before serving, reheat the oil in a wok to very hot. Add all the chicken pieces and fry for 2 minutes until very crisp and a rich golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle over the sauce, sprinkle with spring onion and serve immediately.