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Ингредиенты
- 3/4 lb Skinless boneless chicken breasts
- 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
- 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)
- 1 x juice of one lemon
Инструкции
- 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 to coat.
- 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 chicken into 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, drain well 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 oil to make sauce glossy.
- Stir sauce and pour over chicken.
- Garnish with lemon slices and serve immediately.
