fried chicken with lemon sauce
(Chinese cooking)

Fried chicken with lemon sauce, chinese cuisine

This fried chicken in sweet and sour lemon sauce is a more subtle alternative to the classic sweet and sour preparation of Chinese cuisine.

Although this is a recipe mostly housewife, it is also very well suited for a lunch or a dinner with the Chinese guests.
The mild flavor makes it pleasant to all palates.

It is one of those preparations that require more time to be described than cooked and put on the table.
It does not even require special tools or equipment even if, when they have a wok and frying pan, applies as much to use them!

Here's how to proceed.

ingredients:

*** marinade and sauce:

sake (or broth, v. Note)

cc

40

lemon juice

cc

40

soy sauce

ts.

2

sugar cane

ts.

2

grated lemon rind

ts.

1

corn flour (For the sauce, v. Note)

ts.

1

*** breading:

1 egg

cornstarch

q.s.

pepper

q.s.

sale

q.s.

***

chicken breast (v. Note)

pc.

1

small onion

pc.

1

oil for frying qb

Preparation:

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Start by preparing the marinade which then, with the addition of a teaspoon of cornstarch, will then be used to prepare the sauce.
Pour over chicken breast just flattened his hand and let it cook for about twenty minutes.

Beat the egg with salt and pepper, drain the chicken well and set aside the marinade for the sauce.

Flour the meat in cornstarch, then in the egg and finish ripassandola in cornstarch.
Let stand for five minutes so as to adhere well to the layer of cornstarch and egg.

Meanwhile jump into the wok is hot the onion cut into pieces and cook it enough to soften it a little, pass it in a container and set aside.

In a frying pan frying to brown in hot oil but not boiling the chicken.
It will be ready in about three, four minutes.

Drain well and set aside, possibly in warmer with the onion.

Mix the marinade with a teaspoon of cornstarch previously held by (it's fine, if you want, even part of the advanced breading!) And bring it to a boil in a wok.

As soon as it starts to thicken, add the onion, the chicken cut into large slices and let it taste briefly.
Then transfer the whole on a serving tray.

Serve immediately accompanying with bowls of Chinese steamed rice (BaiFan).
Bon appetit!

ADVICES AND NOTES:

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  • Sake: it can be substituted with white wine or chicken (or vegetable) broth.
  • Chicken breast: typically weighs about 150 grams; a small difference in quantity more or less does not affect the result.
  • Cornstarch: Cornstarch for the sauce should be added only at the time of preparing the same: should NOT be part of the marinade.
  • Decorate as desired with lemon slices and, if desired, flavor with a half tablespoon (CT) of toasted sesame seeds at the moment.
  • With the same preparation are also excellent nice medium to large shrimp as well as fish fillets.