Source:

Helen Chen's "Chinese Home Cooking"

Serves/Makes:2-3, or 4-5 as part of a multi

Ingredients

• 2 skinless boneless chicken breats, with small fillet removed (about 3/4 pounds)
• 1 egg
• 1/2 tsp (2 ml) salt
• Juice of 1 lemon, strained (about 1/4 cup)
• 5 tbsp (70 ml) (firmly packed) light brown sugar
• 1 slice unpeeled gingerroot, 1 x 1/2 inch
• 2 tbsp (30 ml) cornstarch plus additional for dredging chicken
• 1 cup (225 ml) canola, corn, or peanut oil
• 1 tsp (5 ml) sesame see oil
• Lemon slices and parsley, for garnish

Preparation

• Place the chicken breasts on a cutting board and remove any visible fat.
• With the broad side of a Chinese knife or a heavy object such as a folling pin, pound the chicken breasts to flatten slightly.
• Lightly beat the egg and salt in a shallow bowl.
• Place the breasts in the egg mixture and turn a few times to coat evenly. Set aside for 10 minutes.
• Combine the lemon juice, sugar, gingerroot, and 1 cup (225 ml) water in a small saucepan on an unlit burner.
• Remove a third of the mixture and combine with the 2 tbsp (30 ml) of cornstarch, stirring until the cornstarch is dissolved.
• Heat the oil over medium heat in a stir-fry pan or skillet large enough to hold the breasts.
• Place cornstarch in a pie pan.
• Remove the breasts from the egg and press into the cornstarch, coating both sides well and shaking off excess.
• When the oil is hot, fry the breasts for 8 to 10 minutes, turning until both sides are lightly browned and chicken is cooked through.
• Remove to a plate lined with paper towels to absorb the excess oil.
• Cut each chicken breast into 3/4-inch-wide slices. Arrange on a shallow platter and keep warm.

Comments

Sauce

Heat the lemon mixture in the saucepan over medium heat. When it comes to a boil, stir up the cornstarch slurry and pour it in. Stir until the sauce is thickened. Discard the gingerroot. Stir in the sesame seed oil. Pour the sauce over the chicken and garnish with lemon slices and parsley. Serve hot.