Ingredients
350 g chicken breast fillets, skinned
1 tbsp rice wine or dry sherry
1 egg, beaten
4 tbsp plain flour blended with 2 tbsp water
vegetable oil, for deep-frying
lemon sauce
salt and pepper
lemon wedges
Method
1) cut the chicken in thin slices then marinate for 30 minutes with, wine salt and pepper
2) make a batter with the eggs and flour paste, coat the chicken pieces with the batter
3) deep fry the chicken in hot oil until golden brown, drain on paper towels
4) heat 1 tbsp oil, stir in the lemon sauce until well blended and pour over the chicken
Chinese Lemon Sauce
Ingredients
1 tbsp vegetable oil
1 cup stock
1 tbsp caster sugar
1 tbsp lemon juice
1 tbsp corn flour
1 tsp salt
1 tsp lemon rind
Method
1) heat the oil, reduce the heat and add all the ingredients
2) bring to the boil, stirring until smooth.
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