Chicken With Lemon Sauce
|Boneless, skinless, chicken breasts||3⁄4 Pound|
|Rice wine/Dry sherry||2 Teaspoon (Marinade:)|
|Soy sauce||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Sesame oil||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs) (Squeezed From 1 Lemon)|
|All purpose flour||2 Tablespoon|
|Oil||8 Cup (128 tbs) (For Deep Frying)|
|Vegetable oil||1 Tablespoon|
|Lemon||1 , sliced|
Cut chicken breasts into very thin 2" x 1-1/2" slices.
Combine marinade ingredients in a medium bowl.
Add chicken; mix well.
Let stand 15 minutes.
Combine ingredients for Lemon Sauce in a small bowl; mix well and set aside.
Mix flour and cornstarch in a medium bowl.
Dip chicken in flour mixture to coat.
Heat 8 cups oil in a wok over medium heat to 350°F (175°C).
Reduce heat to low.
Carefully lower flour-coated chicken into hot oil with a slotted metal spoon.
Deep-fry about 30 seconds until light golden.
Remove chicken with slotted spoon, drain well over wok.
Arrange on a platter.
Remove oil from wok except 1 teaspoon.
Heat oil remaining in wok over medium heat.
Stir Lemon Sauce into hot oil.
Bring to a boil.
When sauce thickens slightly, add 1 tablespoon oil to make sauce glossy.
Stir sauce and pour over chicken slices.
If desired, garnish with lemon slices.