Lemon Chicken
Ingredients
3-4 boneless, skinless chicken breasts, cut into bite-size pieces
1 egg
1 1⁄2 teaspoons salt
Pinch freshly ground black pepper
1 tablespoon sesame oil
1⁄2 cup cornstarch
1⁄4 cup flour
Oil for frying (Peanut or vegetable oils both work well.)
For the Sauce
10 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 tablespoons sugar
2 tablespoons honey
2 1⁄2 teaspoons salt
2⁄3 cup water
4 teaspoons cornstarch
Instructions
1. In a large bowl, mix together the egg, salt, pepper, and sesame oil. Mix well. Stir in the chicken pieces.
2. In medium bowl, stir together the flour and 1⁄2 cup cornstarch. Add to the chicken pieces, stirring to coat.
3. In a small bowl, combine all sauce ingredients and set aside.
4. Heat oil for deep frying in a wok over medium-high heat. Add the chicken, small batches at a time, and fry for 4-5 minutes until browned and crisp. When done remove the chicken from the oil with tongs (or Chinese strainer) and drain on paper towels or in a sieve over a bowl.
5. Add sauce to wok or large skillet and heat over high heat until sauce thickens, stirring constantly. Add chicken and toss well to coat. Serve with rice.
Note: If you’d like to add vegetables, stir-fry them in a tablespoon or 2 of vegetable oil at the beginning of step 5 before adding the sauce to the same skillet or wok.
Comments
This is another one of those “simple aside from the frying” chicken (recipes that I found on the internet. This one is from the blog Beyond Kimchee. The original recipe had a pretty complex looking (and time-consuming at that) method for coating the chicken before frying so I decided to skip it and use the method in my Orange Chicken recipe instead. This worked out well and the dish was delicious. Lance found it a little too lemony, but I thought it was perfect so this just means more of the leftovers for me!
It’s probably worth noting that all of these sorts of (recipes can be made without coating and deep frying the chicken. If you want to skip that part, just stir fry the chicken cubes in the wok or skillet before adding the sauce.
Internet - Beyond Kimchee