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Ingredientes
- 3/4 lb Skinless Boneless Chicken Breasts
- 1/2 tsp Salt
- 2 tsp Rice Wine, or possibly dry sherry
- 1 tsp Soy Sauce
- 1 x Egg Yolk
- 1/8 tsp Pepper
- 1/4 c. Sugar
- 1/4 c. Chicken Broth
- 2 Tbsp. Water
- 1/2 tsp Salt
- 2 tsp Cornstarch
- 1 tsp Sesame Oil, (or possibly vegetable oil) Juice Of One Lemon, (about 1/4 c.)
- 6 Tbsp. Cornstarch
- 2 Tbsp. All-Purpose Flour
- 8 c. Oil, for deep-frying
- 1 Tbsp. Vegetable Oil
- 1 x Sliced Lemon, if you like
Direcciones
- Cut chicken breasts into very thin 2" by 1-1/2" slices. Combine marinade ingredients in a medium bowl. Add in chicken; mix well. Let stand 15 min.
- Combine ingredients for lemon sauce in a small bowl; mix well and set aside.
- Mix flour and cornstarch in a medium bowl. Dip chicken in flour mix tocoat. Heat 8 c. oil in a wok over medium-high heat to 350 degrees F
- (175 degrees C). Reduce heat to low. Carefully lower flour-coated chickeninto warm oil with a slotted metal spoon. Deep fry 30 seconds to a minute, till chicken is light golden brown. Remove chicken with a slotted spoon, drainingwell over wok. Arrange on a platter. Remove oil from wok except 1 tsp..
- Heat oil remaining in wok over medium heat. Stir Lemon Sauce into warm oil.
- Bring to a boil. When sauce thickens slightly, add in 1 Tbsp. vegetable oilto make sauce glossy. Stir sauce and pour over chicken. Garnish with lemonslices and serve immediately.
- Makes 4 servings.
