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Fried Chicken Slices With Lemon Sauce

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  Whole skinned boned chicken breasts/Chicken cutlets 2 , uncooked
  Egg yolk 1
  Salt 1 Teaspoon
  Chinese rice wine 1 Tablespoon
  Light soy sauce 1 Tablespoon
  White pepper 1⁄4 Teaspoon
  Tapioca starch 1 Tablespoon
  Water 1 Tablespoon
  Fresh lemon juice 6 Tablespoon
  Sugar 6 Tablespoon
  Chicken broth 6 Tablespoon
  Sesame oil 2 Teaspoon
  Tapioca starch 6 Tablespoon
  Water chestnut flour 3 Tablespoon
  Peanut oil/Vegetable oil 2 Cup (32 tbs)
  Chinese parsley 1 Tablespoon
  Lemon slices 6

Cut chicken into thin slices 1 1/2 inches (4 cm) wide and 2 inches (5 cm) long.
Marinate with the ingredients listed above.
Mix the combined seasoning sauce in a bowl.
Mix the 6 Tbs tapioca starch and 3 Tbs water chestnut flour on a plate.
Coat each piece of chicken with the starch and flour mixture and deep fry the chicken slices over low heat for about 2 minutes until golden brown.
Remove with a wired strainer.
Heat the oil very hot.
Deep fry the chicken again for another 10 to 20 seconds.
Drain and place on a plate.
Heat another 1 Tbs oil.
Stir fry the combined seasoning sauce; when it boils and thickens, pour the sauce onto the fried chicken slices.
Garnish with the Chinese parsley leaves and lemon slices.

Recipe Summary

Side Dish

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Fried Chicken Slices With Lemon Sauce Recipe