Summary

Ingredients

• 500 g chicken breasts
• 1 egg yolk, beaten
• 1 tablespoon water
• 2 teaspoon soy sauce
• 2 teaspoons rice wine or dry sherry
• 3 teaspoons cornstarch
• 60 g cornstarch, extra
• 2 ½ tablespoon flour
• Oil, for deep-frying

For the sauce:

• 1 lemon (s), untreated
• 80 ml lemon juice, freshly squeezed
• 2 tablespoon water
• 2 tablespoon sugar
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 tablespoon water
• 4 spring onions, cut into wafer-thin rings

Print Recipe Pin Recipe

Instructions

1. Cut the meat into long strips. Mix egg yolks, water, soy sauce, rice wine or sherry and starch in a bowl until smooth. Pour the mixture over the chicken strips, mix thoroughly and let stand for 10 minutes.
2. Sieve the additional starch and flour onto a plate. Roll the marinated meat 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 pan. Carefully slide the meat strips into the hot fat in portions and deep-fry until golden brown. Remove with a slotted spoon and drain on paper towels.
3. For the lemon sauce, add the lemon juice, sugar, water and sherry to a small saucepan. Bring to a boil over medium heat, stirring, until the sugar has dissolved. Mix the starch with the water until smooth, add and bring to the boil, stirring constantly, until the sauce sets and becomes clear. Put aside.
4. Just before serving, cut the lemon in half and then cut into thin slices. Heat the oil left in the wok vigorously. Add the meat all at once and fry for 2 minutes until crispy brown. Remove the meat with a slotted spoon and drain on paper towels. Layer on a serving platter. Put lemon slices in the hot fat and fry them briefly, then add the sauce and heat again. Pour everything over the meat and sprinkle with onion rings.
5. Note: The first frying process can be done a few hours in advance.