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Lemon Chicken

Magical.Palate's picture
For marinade
  Soy sauce 1 Tablespoon
  Dry sherry/Chinese rice wine 1 Tablespoon
  Cornstarch 1 Teaspoon
  Chicken breast halves 2 , skinned, boned, and cut into thin strips
For coating
  Finely chopped walnuts 1 Cup (16 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
For sauce
  Grated lemon peel 1 Teaspoon
  Minced ginger 1 Teaspoon
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Sugar 2 1⁄2 Tablespoon
  Cornstarch 2 Teaspoon, dissolved in 4 teaspoons water
  Water 4 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)

1. Combine the marinade ingredients in a medium bowl. Add the chicken, stir to coat, and set aside for 30 minutes. Combine the coating ingredients in a shallow bowl; set aside. Combine the sauce ingredients in a small saucepan; set aside.
2. Set a wok in a ring stand; add oil to a depth of about 2 inches. Heat the oil to 360° and reduce the heat to medium-high. Remove the chicken strips from the marinade and roll them in the coating mixture. Fry them, half at a time, until golden brown, about 2 minutes. Lift them out with a slotted spoon and drain them on paper towels. Transfer them to a platter and keep them warm.
3. Give the sauce a stir and bring it to a boil over medium-high heat. Cook, stirring, until it thickens, then pour it over the chicken.

Recipe Summary

Main Dish

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Lemon Chicken Recipe