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Tangy Lemon Chicken
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Lightly Breaded and Fried Chicken with a Tangy Lemon Sauce



  • 1 1/2 - 2 lbs (.9 kg). boneless, skinlless chicken breasts or thighs
  • oil for deep frying
  • Marinade:
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 2 tsp (10 ml) cornstarch
  • 2 tsp (10 ml) sherry
  • 2 tsp (10 ml) light soy sauce
  • Batter:
  • 1/2 cup (125 ml) cornstarch
  • 1/4 cup (60 ml) all-purpose flour
  • 1/8 tsp (1 ml) salt
  • 1/8 tsp (1 ml) pepper
  • 1/2 cup (125 ml) water
  • 1 tsp (5 ml) light soy sauce
  • Sauce:
  • heaping 1 tsp (5 ml) cornstarch
  • 2/3 cup (150 ml) chicken broth
  • 3 tbsp (45 ml) lemon sauce (available from Chinese markets; made from sugar, lemon, vinegar and salt.
  • 1 tsp (5 ml) sesame oil or cooking oil
  • Scrape excess fat from chicken pieces.
  • Place chicken in marinade for at least 2 hours or overnight in refrigerator.
  • Evenly coat chicken with batter.
  • Deep fry in 365 degree (175 C.) oil until golden brown and cooked through, 8 to 10 minutes approximately.
  • Drain on peper towels and transfer to serving platter.
  • In small saucepan, mix cornstarch and broth.
  • Stir and cook until thickened.
  • Att lemon sauce and sesame oil and pour over chicken or serve sauce on side for dipping.
The Chinese restaurant we patronize serves the chicken sliced diagonally on a bed of shredded lettuce with the sauce drizzled across the top. They also pound the chicken pieces thin before cooking into a sort of cutlet. A more healthful adaptation would be to marinade and broil the chicken without the batter and then serve with the lemon sauce.

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