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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.2
  • Total Fat: 7.8 g
  • Cholesterol: 123.8 mg
  • Sodium: 244.4 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 30.5 g

View full nutritional breakdown of Cantonese Lemon Chicken calories by ingredient
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Cantonese Lemon Chicken

Submitted by: AVELANCH

Introduction

Slightly sweet, nicely sour and oh so lemony. 360 Calories. Slightly sweet, nicely sour and oh so lemony. 360 Calories.
Number of Servings: 4

Ingredients

    * Chicken Breast, no skin, 500 grams (approx 2)
    Marinade
    * Egg Yolk, 1 large
    * Water, tap, 1 fl oz
    * Soy Sauce, 2 tsp
    * Sherry, dry, 2 tsp
    * Cornstarch, 3 tsp

    Breading
    * Cornstarch, .5 cup (extra)
    * Flour, white, 2.5 Tbsp

    Oil for deep-frying

    Lemon Sauce
    * Lemon juice, 2/3 cup
    * Water, tap, 4 Tbsp
    * Granulated Sugar, 4 Tbsp
    * Sherry, dry, 1 fl. oz (2 Tbsp)
    * Cornstarch, 2 Tsp

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Directions

1 cut the chicken into long strips
2 mix all ingredients in marinade well and pour over chicken. coat thoroughly and set aside for 10 min.
3 sift the flour and extra cornstarch together and coat each piece of chicken evenly (should be a very thin coating)
4 heat the oil for deep frying so it's hot enough to brown a piece of bread within 30 seconds
5 deep fry chicken in small batches so as to not cool the oil too much. fry until golden broun. make sure the oil comes back up to temp in between the batches and drain cooked chicken on paper towels while making the sauce.
6. To make the sauce, combine all ingredients except the cornstarch and bring to boil in your smallest pan/pot. stir until the sugar disolves.
7. stir the cornflour into 1 tablespoon of water until it is a smooth paste and add to the lemon sauce. stir until the sauce thickens and becomes clear.
8. place chicken on serving platter and drizzle sauce over top of chicken.

Note: you can fry the chicken several hours ahead of time and refrigerate. to reheat simply refry until crisp, about 2 min.

Number of Servings: 4

Recipe submitted by SparkPeople user AVELANCH.






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