About this recipe:My version of the traditional dish from your local Chinese takeaway. Chicken breasts are coated in a light batter, then fried to perfection, before being served with a tangy lemon sauce. Serve with rice.
1.35kg skinless chicken breast fillets
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon salt
475ml vegetable oil
4 tablespoons cornflour
1/2 teaspoon baking powder
5 tablespoons caster sugar
1 tablespoon cornflour
250ml chicken stock
1 tablespoon lemon juice
1 teaspoon salt
1 lemon, sliced
2 tablespoons vegetable oil
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In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
In a small bowl, beat together the eggs, 4 tablespoons cornflour and baking powder to form a batter. In a wok, heat 250ml oil to 180 degrees C. Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
In a medium bowl combine the sugar, 1 tablespoon cornstarch, stock, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.
The chicken was great but the sauce wasn't great. I had to redo the sauce because the one on this recipe wasn't very tasty. If you're wanting a very lemony sauce I suggest using only a quarter of a stock cube, a lot of lemon juice and dilute it down with water. Just a suggestion though, it worked well for me - 01 Sep 2015