Chinese Lemon Chicken


2 each double skinless chicken breasts
1 egg
1/2 cup cornstarch for dipping
Peanut Oil for shallow frying

1 tsp sesame oil
2 tsp rice wine, vinegar or sherry
2 tsp corn starch

1 large lemon
1/3 cup water
1/3 cup apple cider vinegar
1/3 cup dark brown sugar
Cornstarch/water mixture for thickening


Separate chicken pieces into two halves and 'open them by butterflying the thicker parts. This levels out the thickness so they will cook evenly. Marinate chicken 30 minutes. For the sauce slice the lemon into very thin slices. Remove seeds. Add the water, brown sugar and vinegar to a small sauce pan. Bring to a boil and simmer until lemon slices are soft. The skins will almost turn brown as they caramelize and are delicious. Thicken the sauce with a cornstarch/water mixture and cook until transparent. Break an egg over the marinating chicken and mix well. Dip chicken pieces in cornstarch and shallow fry. Remove chicken to chopping board and chop into pieces. Serve over a bed of rice and spoon the sauce over the breasts.

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