Tuesday, February 07, 2012

Chinese Lemon Chicken

There are three components for this timeless recipe - the marinade, the batter, and the sauce.

Ingredients for the marinade:
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon sesame oil

Ingredients for the batter:
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
1 pinch white powder

Ingredients for the sauce:
1/3 cup sugar
1 cup chicken broth/stock
1 1/2 tablespoon cornstarch
2 tablespoon lemon juice
3/4 teaspoon salt
3 slices lemon

Get yourself half a kilo worth of chicken breast and cut into 1-inch cubes. Put the pieces in a ziplock bag together with the marinade in the fridge for half an hour. Make the batter using the mentioned ingredients. I've got half of the batter left, so it would be a good idea to halve the original portions. Coat the chicken pieces with the batter and deep fry until cooked/golden brown. Let them rest on absorbent paper.

Prepare the lemon sauce on a bowl. Heat 2 tablespoons of oil in a wok and slowly add in the sauce. Don't get the oil too hot or the sauce is not gonna like it. Mix until sauce becomes clear. Remove the lemon slices and pour over the fried chicken pieces.

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