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lemon chicken

(Serves 4)

1 pound chicken breast, boneless and skinless

Marinade for chicken:
1/8 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry

Batter:
1/4 teaspoon salt
2 teaspoons baking powder
¼ cup cornstarch
1/2 cup flour
3 tablespoons oil
2/3 cup water

Lemon sauce:
1 tablespoon cornstarch
3 tablespoons sugar
1/4 cup fresh lemon juice
1/2 cup chicken broth
1 teaspoon sesame oil
Lemon slices from one lemon

3 cups oil for deep-frying
Garnish: 2 tablespoons carrot shreds

1. Slant cleaver at a 45 degree angle to the cutting board and slice chicken across the grain into 1/4 inch thick by 1 x 2-inch pieces. Add 4 marinade ingredients to chicken and toss to coat thoroughly. Let stand for 15 minutes.

2. Mix 6 batter ingredients in a bowl. Whisk until smooth.

3. Combine 6 lemon sauce ingredients in a small saucepan.

4. Heat oil in a wok over high heat to 375 degree. Add chicken to batter and mix to coat well. Add half the chicken pieces one by one to the hot oil. Deep-fry 3 to 5 minutes until golden brown and cooked inside. Remove with a strainer to a cookie sheet lined with paper towels. Deep-fry the rest of the chicken the same way.

5. Bring lemon sauce mixture to a boil over high heat, stirring occasionally. Transfer chicken to a serving platter. Pour sauce over. Garnish with carrot shreds.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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