*Chinese Lemon Chicken* Serves 4 This has always been my favourite kind of chicken. I just love the tanginess of the lemon sauce.
2 pounds skinless chicken breasts, sliced
Marinade:
Sauce: Whisk together the soy sauce and sesame oil for the marinade. Coat the chicken with the marinade, cover and then place in the refrigerator to marinate for at least half an hour. Combine the cornstarch and white pepper in a shallow bowl. Remove the chicken from the marinade, allowing any excess to drip off. Roll the chicken pieces in the cornstatch mixture, shaking off any excess before frying. Heat the three cups of oil in a large pan, until just smoking, then add the first batch of chicken pieces and deep-fry until cooked through. This will take about 4 to 5 minutes. Remove chicken with a slotted spoon to drain on paper towels. Repeat with the rest of the chicken. Turn off the pan with the oil in it, removing 1 tablespoon of the oil into a medium-sized pot and heat over medium-high. (You can save the used oil for later use by allowing it to cool, then straining into an aluminum can or other container.) Add the garlic and ginger to the 1 tablespoon of the oil, and cook briefly until fragrant, about 30 seconds. Add the lemon juice, lemon zest, chicken stock, and sugar. Stir until the sugar is dissolved and simmer until the liquid is reduced by half. Stir in the cornstarch mixture and cook to thicken. Remove the sauce from the heat. Add the fried chicken pieces and toss them in the sauce. Garnish with lemon slices and white sesame seeds, if desired. Serve with white rice and maybe some steamed broccoli or snow peas on the side. |