A delightful twist on a classic lemon chicken recipe, offering a balance of tangy and savory flavors.
Combine the soy sauce, dry sherry, and salt in a zip-lock bag.
Marinating the chicken enhances its flavor and tenderness.
Add the chicken breasts to the bag and seal it. Refrigerate for 15 minutes.
Ensure the chicken is evenly coated with the marinade for consistent flavor.
In a bowl, whisk together the eggs, cornstarch, and baking powder to form a batter.
Mix until the batter is smooth to ensure even coating.
Dip the marinated chicken pieces into the batter, coating them thoroughly.
Shake off excess batter to avoid clumping during frying.
Heat oil in a heavy skillet over medium-high heat. Fry the chicken until golden brown, turning occasionally.
Maintain a consistent oil temperature for even cooking.
Drain the fried chicken on paper towels and cut into bite-sized pieces.
Cutting the chicken into smaller pieces makes it easier to serve and eat.
In a non-stick skillet, heat a small amount of oil and stir-fry the lemon slices briefly.
Stir-frying the lemon slices releases their natural oils and enhances the sauce's flavor.
Add the chicken broth, sugar, cornstarch, lemon juice, and salt to the skillet. Cook until the sauce thickens.
Stir constantly to prevent lumps and ensure a smooth sauce.
Pour the sauce over the fried chicken and garnish with lemon slices.
Serve immediately to enjoy the dish at its best.
