Chinese Lemon Chicken
This is a lighter take on the lemon chicken you'll find at Chinese restaurants; no need to bread or fry the chicken - the egg white and cornstarch give the chicken great texture. The lemon sauce is tangy and tart thanks to the hint of lime juice, and the marinade keeps the chicken flavorful and tender. This dish is perfect for a quick weeknight meal, served with white rice and steamed broccoli.
- 1 lb chicken tenderloins, trimmed
- 1 teaspoon sesame oil
- 1 tablespoon dry sherry
- 1 egg white, lightly beaten
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- Chopped cilantro, scallions and lemon wedges for garnish
- For the sauce:
- 5 tablespoons fresh lemon juice
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 6 tablespoons cold water
- 1/4 teaspoon salt
Combine the chicken tenderloins with the sesame oil, sherry, salt and pepper in a bowl. Mix well, cover and marinate for about 15 minutes.
Mix together the beaten egg white and cornstarch. Add to the marinated chicken and turn the chicken with tongs to coat. Heat the vegetable oil in a wok or frying pan over medium heat and fry the tenderloins until they are golden brown on both sides and cooked through, about 6-8 minutes.
While the chicken is cooking, combine all the sauce ingredients in a small pan and bring to a boil over low heat. Stir constantly until the sauce is smooth and reaches a thicker, syrupy consistency.
When chicken is cooked through, transfer to a serving plate. Pour the thickened lemon sauce over the chicken and garnish with scallions, cilantro and lemon wedges.
Makes 4 servings
Inspired by a recipe from "The Ultimate Thai and Asian Cookbook" by Johnson, Morris and Hsiung