- 1 lb 2 oz boneless, skinless chicken breast
- 1 egg yolk, lightly beaten
- 2 tsp soy sauce
- 2 tsp dry sherry
- 3 tsp cornstarch
- 1/2 cup cornstarch, extra
- 2 1/2 tbsp all purpose flour
- oil for deep frying
- 4 scallions, thinly sliced
- 1/3 cup lemon juice
- 2 tbsp sugar
- 1 tbsp dry sherry
- 2 tsp cornstarch
Cut the chicken into long strips, about 1/2 inch wide, and then set aside. Combine the egg, 1 tablespoon water, soy sauce, sherry and cornstarch in a small bowl and mix until smooth. Pour the egg mixture over the chicken, mixing well, and set aside for 10 minutes.
Sift the extra cornstarch and all purpose flour together onto a plate. Roll each piece of chicken in the flour, coating each piece 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 F. 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. 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. Mix the cornstarch and 1 tablespoon flour and add to the lemon juice mixture, stirring constantly until the sauce boils and thickens.
Just before serving, reheat the oil in the wok to very hot, add all the chicken pieces and deep fry for 2 minutes, or until very crisp. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle over the sauce, sprinkle with the scallions and serve immediately.
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