Tuesday, December 4, 2012

Lemon Chicken

'Lemon Chicken'
Source: Adapted from Salu-Salo


1 lb chicken strips
1 egg yolk, lightly beaten
1 tablespoon water
2 teaspoons soy sauce
2 teaspoons dry sherry
3 teaspoons cornstarch
Extra cornstarch for coating
2 cups oil for frying

Lemon sauce:

1/2 cup fresh lemon juice
2 tablespoons water
2 tablespoons sugar
1 tablespoon dry sherry
2 teaspoons cornstarch dissolved in 1 tablespoon water


1. Place chicken strips in a large zip-lock bag. Combine egg, water, soy sauce, sherry and 3 teaspoons of cornstarch in a small bowl, mix until smooth. Pour mixture over chicken pieces and set aside for 10 minutes. (I set mine in the fridge for about an hour)

2. Place extra cornstarch in a shallow dish. Roll each chicken piece in cornstarch and place in a single layer on a plate until ready to be fried.

3. Heat oil in a large skillet. Fry chicken until golden (2-3 minutes per side). Drain and set aside.

4. Meanwhile, prepare lemon sauce - Combine the lemon juice, water, sugar and sherry in a small pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens. Pour over the chicken pieces and serve.

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