Chinese | Lemon Chicken
Posted on May 5, 2013
I have been making this dish for over 25 years. The original recipe is from Chef Chu's of Los Altos cookbook. Over the years I've changed it to be for two people, cut the oil and frying down, and replaced Rose's Lime Juice with real lime juice. It still tastes just like the restaurant version without all the grease.
Yield: 2 servings
Ingredients
2 boneless skinless chicken breasts
MARINADE
1/4 cup water
1 tablespoon dry sherry
1/4 teaspoon garlic powder
1/4 teaspoon salt
pinch Chinese five-spice
FOR DUSTING CHICKEN
cornstarch
LEMON SAUCE
1 lemon
1 cup water
1/2 cup freshly squeezed limes, about 4 limes
scant 3/4 cup sugar
1/4 teaspoon salt
2 drops yellow food coloring (optional)
REMAINING INGREDIENTS
vegetable oil for frying
cornstarch paste
shredded lettuce, for serving
lemon slices, for garnish
Method
Cut chicken breasts into 1-inch cubes. Combine marinade ingredients with chicken, let stand 10 minutes.
On a plate, get cornstarch ready for dusting.
Cut lemon in fourths; squeeze juice, discarding seeds, into a saucepan, dropping lemon into pan as well. Stir in remaining sauce ingredients, bring to a boil, remove and set aside.
Dust each piece of chicken with cornstarch set on separate plate. Heat wok over high heat. Add oil. Fry chicken pieces until golden brown. Remove to paper towel lined plate.
Reheat lemon sauce; stir in 2 to 3 tablespoons cornstarch paste and cook until thickened.
Plate chicken over shredded lettuce. Spoon over lemon sauce. Garnish and serve.
(Ref. "Lemon Chicken" recipe, Chef Chu's Distinctive Cuisine of China.)