How to make it

  • First marinate the chicken.
  • Beat the egg and then add the lemon juice and sherry.
  • Cut the breasts in half length-wise so that you have four thinner pieces altogether.
  • Put the chicken into the marinade and put it in the fridge for 1 and 1/2 hours.
  • You'll need to have the rice ready when the chicken is done cooking, so plan ahead for that.
  • Make the sauce and get the other ingredients ready first.
  • The sauce is:
  • The pressed garlic, salt, vinegar, sugar, sherry, ginger, soy sauce, stock, lemon juice, corn starch, and cumin.
  • Mix all that together and set aside. Have the scallions, peas, and zest handy.
  • Start heating the oil for deep frying.
  • It needs to be heated to 365 degrees.
  • Add 1/2 tsp corn starch to the chicken and marinade.
  • Mix that up very well.
  • Pour more corn starch for dredging into a plate and dredge the chicken thoroughly with corn starch.
  • When the oil is hot enough start frying the chicken one or two pieces at a time.
  • Let the pieces fry for about 3 minutes or until done.
  • As they're done move them to a paper towel covered plate.
  • After they're all cooked, slice them into 1/2 inch wide pieces and cover them to keep them warm.
  • Now make the sauce.
  • Heat the oil in a sauce pan over medium high.
  • Saute the peas for about 30 seconds and then pour in the sauce. Stir it slowly until it thickens.
  • Take the pan off the heat and mix in the scallions.
  • Serve the chicken by laying it on top of some rice, pouring some sauce over it and then sprinkling a bit of lemon zest on top. and a few leaves of whatever leafy spice you have on hand.
  • Serve hot

Reviews & Comments 1

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  • krumkake 7 years ago
    Sounds like it is full of flavor - the sauce sounds devine! This is printed out and on the "Must Try" list...thank you!
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