INGREDIENTS:
- 1 lb 2 oz boneless, skinless chicken breast
- 1 egg yolk, lightly beaten
- 2 tsp soy sauce
- 2 tsp dry sherry
- 3 tsp cornstarch
- 1/2 cup cornstarch, extra
- 2 1/2 tbsp all purpose flour
- oil for deep frying
- 4 scallions, thinly sliced
Lemon sauce:
- 1/3 cup lemon juice
- 2 tbsp sugar
- 1 tbsp dry sherry
- 2 tsp cornstarch
INSTRUCTIONS:
- Cut the chicken into long strips, about 1/2 inch wide, and then set aside. Combine the egg, 1 tablespoon water, soy sauce, sherry and cornstarch in a small bowl and mix until smooth. Pour the egg mixture over the chicken, mixing well, and set aside for 10 minutes.
- Sift the extra cornstarch and all purpose flour together onto a plate. Roll each piece of chicken in the flour, coating each piece evenly, and shake off the excess. Place the chicken in a single layer on a plate. Fill a wok one-third full of oil and heat to 350 F. Lower the chicken pieces into the oil (in batches) and cook for 2 minutes, or until golden brown. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Reserve the oil in the wok.
- To make the lemon sauce, combine 2 tablespoons water, the lemon juice, sugar and sherry in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Mix the cornstarch and 1 tablespoon flour and add to the lemon juice mixture, stirring constantly until the sauce boils and thickens.
- Just before serving, reheat the oil in the wok to very hot, add all the chicken pieces and deep fry for 2 minutes, or until very crisp. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle over the sauce, sprinkle with the scallions and serve immediately.
Source: Filipino Recipes
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