Fried Chicken Slices With Lemon Sauce
|Whole skinned boned chicken breasts/Chicken cutlets||2 , uncooked|
|Chinese rice wine||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Tapioca starch||1 Tablespoon|
|Fresh lemon juice||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|
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.