Description:

Lightly Breaded and Fried Chicken with a Tangy Lemon Sauce

Source:

susanm

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.