Classic Lemon Chicken
Ken Hom's - Foolproof Chinese Cooking
1 Pound Boneless, Skinless Chicken Breasts, Cut Into 3×1/2-Inch Strips
1 Egg White
1 Teaspoon Salt
1 Teaspoon Sesame Oil
2 Teaspoons Cornstarch
1 1/4 Cups Peanut Oil Or Water
2 tablespoons finely chopped scallions to garnish
For the Sauce:
1/3 Cup Classic Chinese chicken stock or good quality ready made Chicken Stock
3 Tablespoons Lemon Juice
1 Tablespoon Sugar
1 Tablespoon Light Soy Sauce
1 1/2 Tablespoons Shaoxing Rice Wine Or Dry Sherry
1 1/2 Tablespoons Finely Chopped Garlic
1 To 2 Teaspoons Dried Red Pepper Flakes
1 Teaspoon Cornstarch, Blended With 1 Teaspoon Water
2 teaspoons sesame oil
1. Place the chicken strips in a bowl and combine with the egg white, salt, sesame oil and cornstarch.Put the mixture in the fridge for about 20 minutes.
2. If you are using oil for velveting the chicken, heat a wok until very hot, and then add the oil. When it is very hot, remove from the heat and immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes, when the chicken turns white,
quickly pour it into a stainless steel colander set over a bowl to drain off the oil, which should be discarded. If using water for velveting the chicken, follow the same procedure, but bring the water to a full boil in a saucepan before adding the chicken. It will take about 4 minutes to turn white in the water.
3. If you have used a wok, wipe it clean. Heat it, then add all the sauce ingredients except the cornstarch mixture and sesame oil. Bring to a boil over high heat and then add the cornstarch mixture. Simmer for one minute.
4. Return the chicken strips to the wok and stir-fry long enough to coat them all with the sauce. Mix in the sesame oil, then turn onto a platter, garnish with the scallions and serve immediately.