Classic Lemon Chicken

Time 40 minutes
Yields Serves 2 to 4
Classic Lemon Chicken



Place the chicken strips in a bowl and combine with the egg white, salt, sesame oil and cornstarch. Refrigerate the mixture for about 20 minutes.


If you are using oil for velveting the chicken, heat a wok until very hot, and then add the oil. When it is very hot, remove from the heat and immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes, when the chicken turns white, quickly pour it into a stainless steel colander set over a bowl to drain off the oil, which should be discarded. If using water for velveting the chicken, follow the same procedure, but bring the water to a full boil in a saucepan before adding the chicken. It will take about 5 minutes to turn white in the water; make sure the chicken is cooked through.



If you have been using a wok, wipe it clean. Heat it over high heat, then add the stock, lemon juice, sugar, soy sauce, rice wine, garlic and pepper flakes. Bring to a boil and add the cornstarch mixture. Simmer for 1 minute.



Return the chicken strips to the wok and cook them long enough to coat with the sauce, about 1 minute. Mix in the sesame oil, then turn onto a platter, garnish with the green onions and serve immediately.

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