Fried chicken slices with lemon sauce

4 servings

Ingredients

Quantity Ingredient
¾ pounds Chicken breast
½ teaspoon Salt
½ tablespoon Wine
½ tablespoon Light soy sauce
1 tablespoon Cornstarch
6 tablespoons Cornstarch
3 tablespoons Lemon juice (fresh)
3 tablespoons Soup stock
½ teaspoon Salt
1 tablespoon Cold water
1 Egg yolk
⅛ teaspoon Pepper
8 cups Oil
3 tablespoons Flour
2 teaspoons Cornstarch
1 teaspoon Sesame oil
3 Drops yellow food coloring

Directions

FOR MARINADE

FOR COATING

FOR SEASONING SAUCE

** Procedure:

1.) After removing the chicken skin, cut into 1 - ½ inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes.

2.) Mix seasoning sauce in a small bowl.

3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about ½ minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter.

4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil to make the sauce shine.

Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley).

Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices.

Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)

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