Following a brief soak in sherry-soy marinade, chicken is egg-battered, quickly fried and then drenched with a syrupy lemon sauce in this marvelous rendition of a Chinese standard.
INGREDIENTS (for 6 servings):
- 3 pounds skinless, boneless chicken breast meat
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 2 cups vegetable oil
- 1/3 cup white sugar
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 lemon, sliced
- 2 tablespoons vegetable oil
PREPARATION:
In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.
Note:The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.