This is an easy and lovely classic dish which would be perfect with double frying method but for home-cooking, I skipped this so long as it is cooked and served right away. However, I would recommend to prepare the sauce earlier, then reheat before pouring over the just fried chicken pieces. It is alright if you wish to slice it into small bite size pieces or keep whole.
The original recipe uses sugar but I have substituted it with honey. You can fine tune the taste while mixing before boiling the sauce until a thick runny consistency so that it can coat the fried chicken fillets otherwise the sauce maybe watery.
Overall, this contemporary dish is delicious and should be a hit with children and adults. The chicken slices are tender and the meat is succulent. The sweetness of the lemon sauce is acceptable to me and I love the aroma of the lemon in it. An appetizing dish that would be perfect with fresh salad or sliced cucumbers and tomatoes.
1 chicken breast – skinned and sliced laterally into 6 thin slices
¼ cup cornstarch
3 tbsp flour
½ tbsp light soy sauce
1 tsp wine
½ tsp sesame oil
Dash of salt and pepper to taste
½ tbsp cornstarch
Sauce Ingredients [combined]
50 ml lemon juice
50 ml water
¼ tsp salt
½ tbsp cornstarch
3-4 tbsp honey to taste
- Combine sliced chicken breasts with marinade for 30 minutes. Set aside. Mix cornstarch and flour in a plate.
- Pour sauce ingredients [except honey] into a small saucepan, bring to boil over low heat and stirring continuously until sauce thickened and looks translucent. Add in the honey, taste to adjust the sweetness. Bring to boil again. Off heat and set aside.
- Roll each piece of marinated chicken slices in cornstarch/flour mixture.
- Deep fry or pan fry chicken pieces until golden brown. Dish up, cut into ½ inch strips and arrange on platter.
- Bring prepared sauce to boil and pour over fried chicken. Add garnish of your choice.
- Serve immediately.