Chinese Lemon Chicken

By bakersecret

Ingredients

• Sauce:
• 4 Whole chicken breasts
• 1/2 Cup cornstarch
• 2 Tbs Water
• 1 Tbs Light soy sauce or oyster sauce
• 4 Egg yolks (~50g eggs)
• Salt to taste
• Pepper to taste
• 6 Green shallots (spring onions), chopped
• Oil for deep-frying
• 150 ml Lemon juice
• 3 1/2 Tbs Cornstarch
• 1 1/2 Tbs Sherry
• 3 Tbs Light runny honey
• 2 1/2 Tbs Light brown sugar
• 240 ml Water
• 2 Cube chicken stock, crumbled
• 1 Tsp Ginger, finely grated
• Salt to taste

Details

Servings 4

Preparation

Step 1

1. Cut the chicken breasts in strips. Reserve.
2. For the sauce, combine the lemon juice, cornstarch, sherry, honey, sugar, water, chicken stock and ginger together in a saucepan.
3. Stir over low heat until all the sugar has melted. Then let the sauce boil and thicken. Reserve.
4. Beat the egg yolks, soy sauce and two tablespoons water together. Put the cornstarch into a bowl, gradually add the egg mixture and mix well. Salt and pepper to taste.
5. Heat up the oil.
6. Dip the chicken breast strips into the batter.
7. Put a few pieces of chicken into the hot oil and fry until golden. Drain on absorbent paper.
8. Keep warm in a moderate oven (~160°C/325°F) while frying the remaining chicken strips.
9. Arrange the chicken on a serving plate, spoon hot sauce over and sprinkle with the chopped green shallots.