It has been a while since I made this dish. I am not sure why I have not made it more often. It reminds me of Lemon Chicken that you can get at popular Chinese restaurants. I did blog this recipe before, but in 2010 and without picture. The original recipe can be found here. It is a popular recipe on allrecipes, and my family gives it two thumbs up.
adapted from allrecipes
- 4 large boneless skinless chicken breast halves, sliced thinly
- 2 Tbsp dry sherry
- 2 Tbsp low sodium soy sauce
- 1/2 tsp salt
- 2 eggs, beaten
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1 1/2 – 2 cups vegetable oil
- 2 Tbsp vegetable oil
- 1/3 cup white sugar
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 1 cup chicken broth
- 1 tsp salt
- 1 lemon sliced
Slice the chicken breast halves into thin strips.
In a large zip top bag, combine the dry sherry, soy sauce and salt together. Add the thin chicken strips to the marinade and allow to sit for 20 to 30 minutes.
In a small bowl, whisk the egg, 1/4 cup cornstarch and baking powder until it forms a smooth batter.
To prepare the lemon sauce, combine the 2 tablespoons of vegetable oil, white sugar, lemon juice, cornstarch, chicken broth, salt whisking until combined and add the lemon slices to the bowl. Set aside until the chicken is ready.
Preheat the 1 1/2 to 2 cups oil over medium high heat in a non stick skillet. Also preheat your oven to 325°F to keep the chicken warm while you finish cooking.
Remove the chicken with tongs from the marinade, allowing the excess to drip off first. Add to the prepared batter, toss to coat (it will make a thin coat, but don’t worry it will work perfectly). Carefully add a few battered chicken strips to the hot oil without over crowding the skillet with chicken. Fry for a minute or two until golden brown on one side and turn over with clean tongs. Cook on second side and then remove to a casserole dish (Keep chicken warm in pre heated oven while cooking remaining batches of chicken). Cook remaining chicken the same way.
Pour off the excess hot frying oil and wipe the skillet with a paper towel. Use the same skillet to heat the prepared lemon sauce. Heat over medium high and stir until the sauce thickens. Pour over the chicken pieces. Serve with steamed white rice (or baked brown rice) and a vegetable to round out the meal.