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Receta Fat Choy Lemon Chicken
by Bert Sackman

Fat Choy Lemon Chicken

Lemon Chicken is often served with heavily breaded chicken pieces and a cloying lemon sauce that makes the dish less than enjoyable. Try this version, which is closer to the true Cantonese style of cooking. If you can, buy waterchestnut powder and grind it more finely in a food processor to make it into a fine flour. The chicken can be replaced with strips of white fish such as halibut, haddock or cod. I have even made this using fillets of sea bass and tilapia.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: China Chinese
Tiempo para Cocinar: Raciónes: 8 Servings

Ingredientes

  • 4 boneless, skinless chicken breasts
  • 1 T soy sauce
  • 2 T dry white wine or dry sherry
  • 1 t kosher salt
  • 1/2 t white pepper
  • 1 c cornstarch or waterchestnut flour or rice flour
  • 3 lemons
  • 3 thick (1/2-inch) ginger slices, smashed
  • 1 c sugar or Splenda
  • canola or peanut oil
  • 1 1/2 T cornstarch mixed with 1 T water

Direcciones

  1. Cut each chicken breast horizontally into two pieces. Pound each piece of chicken to form 1/4-inch thick cutlets.
  2. Combine the soy sauce, wine, salt and pepper together to make a marinade. Marinate the chicken pieces for 15 to 30 minutes.
  3. Pour the cornstarch onto a lipped baking sheet. Place the cutlets in the cornstarch and turn to completely coat each cutlet with cornstarch. Let the cutlets rest in the baking sheet until ready to cook.
  4. Remove the zest from the lemons and cut into fine shreds. Remove the white pith from the lemons and cut each lemon crosswise into 8 slices. Bring 2 cups of water to a boil in a small saucepan. Add the lemon, lemon zest and ginger and simmer for 4 minutes. Remove from heat. Pour the lemon sauce and lemon pieces into a strainer held over a clean saucepan, mashing down on the lemons to extract as much juice as possible, Stir the sugar into the strained liquid and bring to a boil over medium heat to dissolve the sugar. Add the cornstarch slurry to the boiling lemon sauce and stir until the sauce thickens. Keep warm while cooking the chicken.
  5. In a large skillet, add canola oil to a depth of 1/4-inch and heat over medium-high heat until the oil shimmers. In batches (do not crowd the skillet), fry the chicken cutlets until they are golden brown, about 3 minutes. Drain the cutlets on paper towels while frying the remaining cutlets.
  6. Cut the chicken cutlets crosswise into 1-inch wide strips and arrange on a bed of greens on a platter. Pour the warm lemon sauce over the chicken and garnish with lemon slices.