Summary

Ingredients

• 3 teaspoons rice wine, Chinese
• 0.5 teaspoon ½ ginger, fresh, mashed
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper, white, ground
• 500 g chicken breasts, halved
• 1 egg (s), devious
• 75 g corn flour
• 500 ml oil, (vegetable oil)
• 1 lemon (s), untreated, thinly sliced

For the sauce:

• 90 ml lemon juice
• 1 ½ teaspoon vinegar
• 175 ml chicken broth
• 90 g suar
• 3 teaspoons corn flour
• possibly food coloring, yellow
• 1 lemon (s), thinly sliced

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Instructions

1. Mix the wine, ginger, salt and pepper in a bowl. Place the chicken on a plate and brush with the marinade. Cover with cling film and marinate in the refrigerator for 20 minutes.
2. For the sauce, put all the ingredients except the lemon wedges in a saucepan and bring to the boil. Reduce the temperature and simmer for about 3 minutes, stirring frequently, until the sauce thickens and becomes translucent. Remove the pot from the oven.
3. Turn the chicken first in egg, then in cornstarch. Heat the oil in a wok or in a pan. Fry several pieces of meat at the same time for about 7 minutes until golden brown. Lift out with a slotted spoon and drain on paper towels. Cut the lemon into thin slices and add to the lemon sauce, then heat over a medium temperature, stirring occasionally. To serve, cut the chicken diagonally into slices and arrange on a serving platter with the lemon wedges. Pour the sauce over it.
4. Cooking tip: Roll the chicken in turmeric, it will get a golden color and a fine taste. Serve the chicken with steamed short grain rice and a vegetable dish like stir-fried broccoli with ginger and flaked almonds.
5. Note: Lemon chicken is known all over the world as a Chinese dish, but it is a relatively new phenomenon in a kitchen, some of whose recipes are 700 years old. The intent with this recipe is to create a crispy crust that envelops the juicy, tender chicken, adding just enough sweetness to balance the acidity of the lemon sauce.