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Fried Chicken Slices with Lemon Sauce

3/4  lb Chicken breast  

For Marinade:
1/2  tsp Salt  
1/2  tbsp Wine  
1/2  tbsp Light soy sauce  
1  tbsp Cornstarch  
1  tbsp Cold water  
1   Egg Yolk  
1/8  tsp Pepper  
8  cups Oil  

For Coating:
6  tbsp Cornstarch  
3  tbsp Flour  

For Seasoning Sauce:
3  tbsp Lemon Juice (fresh)  
3  tbsp Soup Stock  
1/2  tsp Salt  
2  tsp Cornstarch  
1  tsp Sesame Oil  
3  drops Yellow Food Coloring  
Fried Chicken Slices with Lemon Sauce
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 Tbsp of cornstarch and 3 Tbsp 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.
5. 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.
4 Servings
yummy and crisp chicken spring rolls with a herby curry twist. The spicy dipping sauce will blow you mind.
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