Cantonese chicken with lemon sauce

Ingredients for 4 servings:

• 500 g chicken breasts
• 1 egg yolk, beaten
• 1 tbsp water
• 2 tsp soy sauce
• 2 tsp rice wine or dry sherry
• 3 tsp cornstarch
• 60 g starch flour, extra
• 2 ½ tbsp flour
• Oil for frying
• 1 lemon(s), untreated
• 80 ml lemon juice, freshly squeezed
• 2 tbsp water
• 2 tbsp sugar
• 1 tbsp rice wine or dry sherry
• 2 tsp cornstarch
• 1 tbsp water
• 4 spring onions, cut into wafer-thin rings

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Recipe cooking class from 30.09.-02.10.05

Cut the meat into long strips. Whisk together the egg yolk, water, soy sauce, rice wine or sherry, and cornstarch in a bowl until smooth. Pour the mixture over the chicken strips, mix thoroughly, and let stand for 10 minutes. Sift the extra cornstarch and flour onto a plate. Coat the marinated chicken strips in the mixture, then place the ready-to-cook chicken strips side by side on a plate. Heat the oil in a wok or frying pan. Carefully lower the meat strips, one at a time, into the hot oil and fry until golden brown. Remove with a slotted spoon and drain on kitchen paper. For the lemon sauce, combine the lemon juice, sugar, water, and sherry in a small saucepan. Bring to a boil over medium heat, stirring until the sugar has dissolved. Whisk the cornstarch with the water until smooth, add, and bring to a boil, stirring constantly, until the sauce thickens and becomes clear. Set aside. Just before serving, halve the lemon and then cut into thin slices. Heat the remaining oil in the wok over high heat. Add the meat all at once and fry for 2 minutes until crispy and brown. Remove the meat with a slotted spoon and drain on kitchen paper. Arrange the meat in a large layer on a serving platter. Add the lemon slices to the hot oil and fry briefly, then add the sauce and return to the heat. Pour everything over the meat and sprinkle with onion rings. Note: The first frying can be done several hours in advance.