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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
- 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
- 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
- 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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