On father’s day this year, we ate at a famous Szechuan restaurant here in Vancouver . My son ordered Chinese lemon chicken and I was inspired to look for a recipe that I could try. I have several Chinese cookbooks and I found a recipe that is not only simple but also easy to make. After a few changes, I was able to adapt the recipe according to my family’s taste. The chicken turned out crispy and coated in a sticky lemon sauce. My family loves it and I hope you will too.
- 1 lb chicken breast fillets, cut into strips
- 1 egg yolk, lightly beaten
- 1 tablespoon water
- 2 teaspoons soy sauce
- 2 teaspoons dry sherry
- 3 teaspoons cornstarch
- Extra cornstarch for coating
- 2 cups oil for frying
- ½ cup fresh lemon juice
- 2 tablespoons water
- 2 tablespoons sugar
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- Combine egg, water, soy sauce, sherry and cornstarch in a small bowl, mix until smooth. Pour mixture over chicken pieces and set aside for 10 minutes.
- Roll each chicken piece in cornstarch and place in a single layer on a plate ready to be fried.
- Fry in hot oil until golden ( around 5 minutes). Drain and set aside.
- To make the sauce, combine the lemon juice, water, sugar and sherry in a small pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens.
- Pour over the chicken pieces. Serve with steamed rice and enjoy!
Check out some of my other Asian inspired chicken dishes.