Chicken: Zesty Lemon Chicken
Source of Recipe
Martin Yan's Chinatown Cooking
List of Ingredients
6 tablespoons mild-flavored honey (6 to 8)
5 tablespoons lemon juice
2 tablespoons grated lemon zest
2 teaspoon lemon pulp
2 tablespoons plum sauce
1 egg lightly beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 pound boneless skinless chicken
breast, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1/2 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds Recipe
Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds. Yield: 4 servings
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