Lemon Chicken II

Following a brief soak in sherry-soy marinade, chicken is egg-battered, quickly fried and then drenched with a delicate lemon sauce in this marvelous rendition of a Chinese standard.

Rated 4.2 from 116 votes

In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, whisk together 1/4 cup cornstarch and the baking powder; beat in eggs to form a batter. Coat chicken pieces with batter and set aside.

In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.

In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

What You Need

Instructions

Popular Recipes List