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Ingredients Jump to Instructions ↓

  1. 3/4 pound chicken breast --for marinade--

  2. 1/2 tablespoon wine

  3. 1/2 tablespoon light soy sauce

  4. 1 tablespoon cornstarch

  5. 1 tablespoon cold water

  6. 1 egg yolk

  7. 1/8 teaspoon pepper

  8. 8 cups oil --for coating--

  9. 6 tablespoons cornstarch

  10. 3 tablespoons flour --for seasoning sauce--

  11. 3 tablespoons lemon juice -- (fresh)

  12. 3 tablespoons soup stock

  13. 1/2 teaspoon salt

  14. 2 teaspoons cornstarch

  15. 1 teaspoon sesame oil

  16. 3 drops yellow food coloring

Instructions Jump to Ingredients ↑

  1. Preparation : 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 Tb. of cornstarch and 3 Tb 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. 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.

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