This Hong Kong recipe is from Ken Hom’s ” Fragrant Harbour Taste” published in 1991.
Ingredients
BATTER
- 2 tbsps white flour
- 1/2 tsp baking powder
- 1 1/2 tsps cornflour
- 1 free range egg
- 1/4 tsp salt
- 2 dssps water
- 4 fl oz groundnut oil for frying
LEMON SAUCE
- 2 dssps lemon juice
- 1 Finely grated zest of 1 unwaxed lemon cut in thin slices
- 5 tbsps chicken stock
- 1 tsp rice wine or dry sherry
- 1 dssp sugar
- 1/2 tsp coarse sea salt
- freshly ground pepper to taste
- 1 scant tsp cornflour mixed with 1 scant tsp water
Servings:
Instructions
- Beat the chicken breasts lightly between two pieces of plastic wrap.
- Combine all the batter ingredients together in a medium sized bowl and mix well. Add the chicken and coat thoroughly.
- Heat the wok until hot and add the groundnut oil. Fry the chicken pieces over a moderate heat for about 2 minutes on each side until browned and crisp. Drain on paper towels.
- Drain the wok and wipe clean. Add all the ingredients for the sauce and simmer for 2 minutes. Meanwhile cut the chicken into bite sized pieces and arrange on a serving plate.
- Pour the sauce over the chicken and serve at once.
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