Cantonese Lemon Chicken

1 lb. 2. oz boneless, skinless chicken breasts
1 egg yolk, lightly beaten
2 tablespoons soy sauce
2 teaspoons dry sherry
1/2 cup extra
2 1/2 tablespoons all-purpose flour
vegetable oil, for deep-frying
4 scallions, thinly sliced

LEMON SAUCE
1/3 cup lemon juice
2 tablespoons sugar
1 tablespoon dry sherry
2 teaspoons cornstarch

Cut the chicken into long strips, about 1 cm (1/2 inch) wide, and then set aside. Combine the egg, 1 tablespoon water, soy sauce, sherry, and 3 teaspoons cornstarch in a small bowl and mix until smooth. Pour the egg mixture over the chicken, mixing well, and set aside for about 10 minutes.

Sift the remaining cornstarch and flour together onto a plate. Roll each piece of chicken in the flour, coating evenly, and shake off the excess. Place the chicken in a single layer on a plate.

Fill a wok one-third full of oil and heat to 350 degrees, or until a cube of bread dropped into the oil browns in 15 seconds. Carefully lower the chicken pieces into the oil, in batches, and cook for 2 minutes or until golden brown. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside while preparing the sauce. Reserve the oil in the wok.

To make the lemon sauce, combine 2 tablespoons water, the lemon juice, sugar, and sherry in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Stir the cornstarch into 1 tablespoon water and mix to a smooth paste, then add the lemon juice mixture, stirring constantly until the sauce boils and thickens. Set aside.

Just before serving, reheat the oil in the wok tovery hot, add all the chicken pieces and deep-fry for 2 minutes or until very crisp and a rich golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Stack the chicken on a serving plate, drizzle over the sauce, sprinkle with the scallion and serve immediately.


- Kitchen Library: Entrees by Jane Price