Title: Fried Chicken Slices with Lemon Sauce
Categories: Chinese Chicken
Yield: 4 Servings
| 3/4 | lb | Chicken breast |
| FOR MARINADE |
| 1/2 | ts | Salt |
| 1/2 | tb | Wine |
| 1/2 | tb | Light soy sauce |
| 1 | tb | Cornstarch |
| 1 | tb | Cold water |
| 1 | | Egg yolk |
| 1/8 | ts | Pepper |
| 8 | c | Oil |
| FOR COATING |
| 6 | tb | Cornstarch |
| 3 | tb | Flour |
| FOR SEASONING SAUCE |
| 3 | tb | Lemon juice (fresh) |
| 3 | tb | Soup stock |
| 1/2 | ts | Salt |
| 2 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| 3 | | Drops yellow food coloring |
1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long
thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water,
egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a
small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use
it to coat each piece of the chicken. Deep fry the chicken slices over low
heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the
chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat
another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and
thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce
onto the fried chicken slices. Serve hot. (Garnish the platter with some
sliced lemon and parsley). Note: If you like a more sour taste, squeeze the
juice from the lemon on the chicken slices.