CHINESE POULTRY 5. -Lemon Chicken. 西檸脆雞

Ingredients:-
1 single Chicken Breast (slice in big pcs.)
2 Lemon. ( 1 make juice, I for decoration)
1 egg (beaten)
Sauce:- 1 Lemon juice, 4 tsp. vinegar, 3 tbsp sugar, 1/4 tsp salt;
flour solution ( 1 tbsp corn flour + 1/2 cup water)

材料：-
雞胸肉 半個（切大片）
檸檬 2 個（ 1 個搾汁，1 個擺盆用）
旦 1 只（打勻）
汁料：- 柠檬汁 1 個，白醋 4 茶匙，糖 3 湯匙，䀋 1/4 茶匙；
生粉水適量（ 1 湯匙生粉+1/2杯水）

Method : -
1) Chicken slices marinate with 1 tbsp soya sauce, pinch of chicken powder,
1 tsp sugar & a bit white pepper.
2) Add the beaten egg to the chicken slices, mix well, take out one by one to coat
both sides with the corn flour.
3) Heat 2 bowl of oil to 190* , soak the chicken in the oil and deep fry until
golden brown & crispy. Take out.
4) Heat 1 tsp oil, pour in the sauce, stir until sugar melt and add the flour solution,
cook until the sauce as thick as syrup, turn off the fire, put the crispy chicken in
and stir evenly to make the chicken all coat with the sauce. Dish up.

做法：-
1）鳮塊用生抽 1 湯匙，雞粉少許，糖 1 茶匙，古月粉少許稠味。
2）加入旦汁 1 只撈勻, 取出，續塊平均沾上生粉。
3）燒熱油 2 碗至 190*, 放入雞塊炸至金黃香脆，盛起。
4) 下油 1 茶匙，倒下汁料煮至糖溶，下生粉水煮濃至糖膠狀，熄火。
放入脆雞件兜勻至平均都沾上檸汁芡，上桌供食。