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Quick Cooking Lemon Chicken
Ingredients:
1 cup chicken broth
1 cup fresh lemon juice
1 1/2 teaspoon dark soy sauce
3/4 cup packed brown sugar
6 tsp. lemon zest (lemon rind)
1 egg
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 pound boneless, skinless chicken breasts, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds (see note)
1 cup chicken broth
1 cup fresh lemon juice
1 1/2 teaspoon dark soy sauce
3/4 cup packed brown sugar
6 tsp. lemon zest (lemon rind)
1 egg
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 pound boneless, skinless chicken breasts, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds (see note)
Directions:
Make a sauce by combining the chicken broth, lemon juice, soy sauce, brown sugar and lemon zest in a small saucepan; set aside. In a bowl. beat the egg lightly with the salt and white pepper. Dredge the chicken breasts with the cornstarch; dip into the egg batter and dredge in the cornstarch again. Let chicken pieces stand for 5 minutes. Just before cooking. shake off the excess cornstarch.
In a wok. heat the oil until hot. Pan-fry the chicken. a couple of pieces at a time,turning occasionally, until golden-brown, about 3 minutes on each side. Remove with a
slotted spoon and drain on paper towels. Bring the sauce to a boil over medium heat; add the cornstarch solution and cook,stirring until the sauce boils and thickens.
Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.
Note: To toast sesame seeds, place seeds in a small, dry pan and cook over low heat, swirling the pan to expose all surfaces to the heat. When the seeds look slightly
colored and release their aroma.,after 3 to 4 minutes, remove them from the heat immediately to avoid burning them.
Variation: Place on Rice. Use Steamed Savoy Cabbage to place around dish.
Make a sauce by combining the chicken broth, lemon juice, soy sauce, brown sugar and lemon zest in a small saucepan; set aside. In a bowl. beat the egg lightly with the salt and white pepper. Dredge the chicken breasts with the cornstarch; dip into the egg batter and dredge in the cornstarch again. Let chicken pieces stand for 5 minutes. Just before cooking. shake off the excess cornstarch.
In a wok. heat the oil until hot. Pan-fry the chicken. a couple of pieces at a time,turning occasionally, until golden-brown, about 3 minutes on each side. Remove with a
slotted spoon and drain on paper towels. Bring the sauce to a boil over medium heat; add the cornstarch solution and cook,stirring until the sauce boils and thickens.
Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.
Note: To toast sesame seeds, place seeds in a small, dry pan and cook over low heat, swirling the pan to expose all surfaces to the heat. When the seeds look slightly
colored and release their aroma.,after 3 to 4 minutes, remove them from the heat immediately to avoid burning them.
Variation: Place on Rice. Use Steamed Savoy Cabbage to place around dish.
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