1 cup chicken broth
1 cup fresh lemon juice
1 1/2 teaspoon dark soy sauce
3/4 cup packed brown sugar
6 tsp. lemon zest (lemon rind)
1 egg
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 pound boneless, skinless chicken breasts, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds (see note)
Make a sauce by combining the chicken broth, lemon juice, soy sauce, brown sugar, and lemon zest in a small saucepan; set aside. In a bowl, beat the egg lightly with the salt and white pepper. Dredge the chicken breasts with the cornstarch; dip into the egg batter and dredge in the cornstarch again. Let chicken pieces stand for 5 minutes. Just before cooking, shake off the excess cornstarch.
In a wok, heat the oil until hot. Pan-fry the chicken, a couple of pieces at a time, turning occasionally, until golden-brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels. Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring until the sauce boils and thickens. Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds. Note: To toast sesame seeds, place seeds in a small, dry pan and cook over low heat, swirling the pan to expose all surfaces to the heat. When the seeds look slightly colored and release their aroma, after 3 to 4 minutes, remove them from the heat immediately to avoid burning them.
Variation: Place on Rice. Use Steamed Savoy Cabbage to place around dish.
1 cup fresh lemon juice
1 1/2 teaspoon dark soy sauce
3/4 cup packed brown sugar
6 tsp. lemon zest (lemon rind)
1 egg
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 pound boneless, skinless chicken breasts, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds (see note)
Make a sauce by combining the chicken broth, lemon juice, soy sauce, brown sugar, and lemon zest in a small saucepan; set aside. In a bowl, beat the egg lightly with the salt and white pepper. Dredge the chicken breasts with the cornstarch; dip into the egg batter and dredge in the cornstarch again. Let chicken pieces stand for 5 minutes. Just before cooking, shake off the excess cornstarch.
In a wok, heat the oil until hot. Pan-fry the chicken, a couple of pieces at a time, turning occasionally, until golden-brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels. Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring until the sauce boils and thickens. Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds. Note: To toast sesame seeds, place seeds in a small, dry pan and cook over low heat, swirling the pan to expose all surfaces to the heat. When the seeds look slightly colored and release their aroma, after 3 to 4 minutes, remove them from the heat immediately to avoid burning them.
Variation: Place on Rice. Use Steamed Savoy Cabbage to place around dish.
