Deep fried chicken in lemon sauce

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Lemon sauce is a perfect combination for this dish and although it is Chinese in origin, it works with virtually any other cuisine.

If you are bothered by deep-frying, then just pan fry the chicken instead.

Ingredients

• 350 g (12 oz) skinless chicken breasts
• ½ teaspoon sea salt
• 1 teaspoon Shaoxing rice wine or dry sherry
• ½ tablespoon light soy sauce
• 2 tablespoons cornflour
• 150 ml (1/4 pint) chicken stock
• 1 egg yolk
• 3 tablespoons plain flour
• Oil for deep frying
• For the sauce
• ½ teaspoon sea salt
• 3 tablespoons fresh lemn juice
• Grated zest from ½ lemon
• 1 teaspoon sesame oil

Method

1. Slice the chicken into thin slices, width-wise
2. In a small bowl, whisk ½ a teaspoons of sea salt, 1 tablespoon of cornflour, 1 tablespoon chicken stock and the egg yolk so you have a marinade
3. Add the chicken pieces, stir and refrigerate for 15 minutes
4. Heat the oil for deep frying so that a cube of bread sizzles within 10 seconds
5. Add the chicken in small batches and fry until golden brown
6. Remove and drain on kitchen paper
7. In a pan or wok, mix the sauce ingredients: sugar, lemon zest and juice, ½ teaspoon sea salt, sesame oil, 1 tablespoon cornflour and the remaining stock
8. Heat the sauce gently and stir until it thickens
9. Add the chicken pieces back into the sauce and blend well

Serving suggestions

Serve hot

See also

• Get chicken pieces the economical way, joint the chicken yourself