Chinese Chicken in Lemon Sauce

Name: Chinese Chicken in Lemon Sauce
Prep time: 34 min
Cook time: 20 min
Ingredients: 340 grams chicken breast (cut into 1” slices); 1 tsp salt; 1 tbsp sherry (dry); ½ tbsp soy sauce (light); 2 tbsp cornflour; 4 tbsp chicken stock; 1 egg yolk; 1 pinch black pepper (freshly ground); 3 tbsp flour (plain); 1 pint vegetable oil; 3 tbsp sugar; 3 tbsp lemon juice (or 2 tbsp lime juice); 1 tsp sesame oil; slices of lemon (to garnish)

Easy

Serves:

Indulge in the delightful fusion of tastes with this delectable recipe for British Chinese Chicken in Lemon Sauce. You'll skillfully cook tender chicken pieces to perfection and coat them with a tangy lemon sauce that will tempt your taste buds. The succulent chicken is infused with the vibrant citrusy notes of lemon, creating a harmonious balance of flavours that will enchant your palate. Get ready to be captivated by the vibrant colours and enticing aromas as you bring this British Chinese chicken dish to life on your very own dinner table

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Ingredients
Method

340 grams chicken breast cut into 1” slices
1 tsp salt
1 tbsp sherry dry
½ tbsp soy sauce light
2 tbsp cornflour
4 tbsp chicken stock
1 egg yolk
1 pinch black pepper freshly ground
3 tbsp flour plain
1 pint vegetable oil
3 tbsp sugar
3 tbsp lemon juice or 2 tbsp lime juice
1 tsp sesame oil
slices of lemon to garnish

Combine the chicken with half of the salt, sherry, soy sauce, cornflour, 1 tbsp chicken stock, egg yolk, and pepper to marinate for 10 minutes
Coat the chicken in plain flour
Heat the oil in a wok until a cube of bread browns in 30 seconds
Deep fry the chicken for about 1 minute until it turns golden brown
Remove the chicken from the oil and drain it
Pour off the excess oil from the wok, leaving about a tablespoon
Add the sugar, lemon juice, sesame oil, remaining salt, and the cornflour blended with chicken stock to the wok
Stir the mixture until it thickens
Pour the sauce over the chicken and garnish it with slices of lemon and/or strips of lemon rind

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Ingredients

340 grams chicken breast cut into 1” slices
1 tsp salt
1 tbsp sherry dry
½ tbsp soy sauce light
2 tbsp cornflour
4 tbsp chicken stock
1 egg yolk
1 pinch black pepper freshly ground
3 tbsp flour plain
1 pint vegetable oil
3 tbsp sugar
3 tbsp lemon juice or 2 tbsp lime juice
1 tsp sesame oil
slices of lemon to garnish

Method

Combine the chicken with half of the salt, sherry, soy sauce, cornflour, 1 tbsp chicken stock, egg yolk, and pepper to marinate for 10 minutes
Coat the chicken in plain flour
Heat the oil in a wok until a cube of bread browns in 30 seconds
Deep fry the chicken for about 1 minute until it turns golden brown
Remove the chicken from the oil and drain it
Pour off the excess oil from the wok, leaving about a tablespoon
Add the sugar, lemon juice, sesame oil, remaining salt, and the cornflour blended with chicken stock to the wok
Stir the mixture until it thickens
Pour the sauce over the chicken and garnish it with slices of lemon and/or strips of lemon rind