Chinese Lemon Chicken

Womenscorner Desk
October 8, 2020

Ingredients :

Chicken :

- 21 oz (600 g) chicken tenderloins cut into 1-inch pieces

- 1 large egg

- 2 tablespoons soy sauce

- 2 tablespoons Chinese shaoxing wine (or white vinegar)

- 1/2 cup corn starch

- 1/2 cup vegetable oil or canola oil

Lemon Sauce :

- 1 tablespoon oil

- 3 teaspoons minced garlic

- 1 teaspoon minced or finely grated ginger

- 1/2 cup chicken stock or broth

- 2 tablespoons soy sauce

- juice of 1 lemon (about 3-4 tablespoons)

- 2 tablespoons sugar

- 2 tablespoons honey

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- salt to taste

- 2 teaspoons corn starch dissolved in 2 tablespoons water

- 1 teaspoon sesame seeds to garnish

- thinly sliced green onions to garnish

- lemon slices, to serve (optional)

Method :

For The Chicken : In a large shallow bowl whisk egg, soy and wine. Add in chicken, mix well and permit to marinate for 20 minutes, covered. Place corn starch into an outsized baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch round
the chicken. Heat oil during a large wok, pan or skillet over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches during a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through. Drain on a plate lined with towel . Discard oil and wipe wok/pan over with towel.

For The Sauce : Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, juice , sugar, honey, and a pinch of salt. Whisk, bring back a simmer until the sugar dissolves. Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken within the sauce until evenly coated (about 2 minutes). Garnish with sesame seeds, green onions and lemon slices. Serve.