Cantonese lemon chicken

Ingredients for Cantonese lemon chicken

Instructions for Cantonese lemon chicken

To prepare the Cantonese lemon chicken recipe, please follow these instructions:

Cut the chicken meat into long strips, about 1 cm wide and set it aside. Mix the egg yolk, water, soy, sherry and corn flour in a small bowl and stir until it is completely smooth. Pour egg mixture over chicken (in a plastic bag) and mix it well. Set it aside for about 10 minutes.

Mix the extra maizenamel and flour together. Turn the chicken pieces in the flour, so they are completely covered, and shake the superfluous flour. Put the chicken pieces in a single layer on a plate to be fried.

Heat the oil up to dybstegningen in wok or pan. It's hot enough when a bread cube turns brown at 30 sec. Carefully lay approximately 8 PCs. chicken in the oil and FRY until they are golden brown. Take chicken pieces up with a skimmer and let them drain on paper towel. Repeat with the remaining pieces. Let chicken pieces stand, while the sauce is prepared.

Lemon sauce: mix lemon juice, water and sugar and sherry in a small saucepan. Let it boil at medium heat and stir until sugar is dissolved. Stir in corn flour along with the extra tablespoon. water, for it is smooth; got it in lemon juice mixture and stir constantly until the sauce boils and becomes thick. Set the sauce away.

Heat oil in the wok again up strongly just before serving; put all the chicken pieces in and FRY for 2 mins, for they are very crispy and golden brown. Take the pieces with a slotted spoon and let them drain well on paper towels. Put the chicken pieces on a serving dish, splashing sauce over, sprinkle with scallions, and serve immediately with rice.

Tips:
The first frying can be done several hours in advance.