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home > recipes > meat > sesame lemon chicken
I made this for dinner tonight and got a round of applause. :-) I obtained the original recipe somewhere on the 'net, and made a few adjustments using Jeff Smith's (Frugal Gourmet) method of frying the chicken pieces. Hope you enjoy it as much as we did. SESAME LEMON CHICKEN 6 boneless chicken breasts, -skinned, and cut into 1/8ths ---------------------------------MARINADE--------------------------------- 1 lg Garlic clove 1/2 inch fresh Ginger -peeled & halved 1/4 c Sherry, dry 2 T Lemon juice 2 tsp Cornstarch 1 tsp Sesame oil, dark 1 tsp Vegetable oil ----------------------------------SAUCE----------------------------------- 1/3 c Lemon juice 1/4 c Sherry, dry 1/4 c Honey 1/4 c Chicken stock 2 T Soy sauce, light 2 T Soy sauce, dark 1 1/2 tsp Salt Pepper, black --------------------------------FRYING------------------------------------ 1 egg white 1/2 c flour 1/2 c cornstarch 1/4 c sesame seeds 1/4 c peanut oil 1/4 c sesame seed oil ---------------------------------STIR-FRY--------------------------------- 2 T peanut oil 2 T sesame oil 2 sm lemons; scored, ends cut -flat, & sliced thin Partially freeze chicken and slice against the grain. Transfer to a deep, medium bowl. For the Marinade; mince garlic and ginger in food processor. Add remaining ingredients and process 2 seconds. Pour over chicken, turning to coat. Cover and marinate 30 minutes at room temperature or up to 4 hours in refrigerator, stirring occasionally. For the Sauce; mix together all of the ingredients in a food processor until well-blended. Set aside. (NOTE: Marinade can be prepared up to 2 days ahead and refrigerated.) For the Frying: dip chicken pieces in egg white and then dredge in flour, cornstarch, sesame seed mixture. Fry in sesame seed & peanut oil until golden and tender. Don't crowd the fry pan. Remove pieces as done and keep warm. For the Stir-Fry; Remove all but 1 Tbs of oil from the pan. Return chicken to the pan, add sauce; stir-fry until heated through and sauce begins to caramelize. Mix in half of the lemon slices. Taste and adjust seasoning with salt and pepper. Arrange on warmed serving platter. Garnish wth remaining lemon slices 1/4 c of sesame seeds and serve with rice. -- Bev bmarks@nyc.pipeline.com *** a woman's place is at her computer ***

Sesame Lemon Chicken


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(posted July 1, 1998)

I made this for dinner tonight and got a round of applause. :-)

I obtained the original recipe somewhere on the 'net, and made a few
adjustments using Jeff Smith's (Frugal
Gourmet) method of frying the
chicken pieces.

Hope you enjoy it as much as we did.

SESAME
LEMON CHICKEN
6 boneless
chicken breasts,
-skinned, and cut into 1/8ths
---------------------------------
MARINADE---------------------------------
1 lg
Garlic clove
1/2 inch fresh Ginger
-peeled & halved
1/4 c
Sherry, dry
2 T
Lemon juice
2 tsp
Cornstarch
1 tsp
Sesame oil, dark
1 tsp Vegetable oil

----------------------------------
SAUCE-----------------------------------
1/3 c
Lemon juice
1/4 c
Sherry, dry
1/4 c
Honey
1/4 c
Chicken stock
2 T
Soy
sauce, light
2 T
Soy
sauce, dark
1 1/2 tsp
Salt
Pepper, black

--------------------------------FRYING------------------------------------
1
egg white
1/2 c
flour
1/2 c
cornstarch
1/4 c sesame seeds
1/4 c
peanut oil
1/4 c
sesame
seed oil

---------------------------------
STIR-
FRY---------------------------------
2 T
peanut oil
2 T
sesame oil
2 sm lemons; scored, ends cut
-
flat, & sliced
thin

Partially freeze
chicken and slice against the grain. Transfer to
a
deep, medium bowl.

For the
Marinade; mince garlic and ginger in food processor. Add
remaining ingredients and process 2 seconds. Pour over
chicken,
turning to
coat. Cover and marinate 30 minutes at room
temperature or up
to 4 hours in refrigerator, stirring occasionally.

For the
Sauce; mix together all of the ingredients in a food
processor until well-blended. Set aside. (NOTE:
Marinade can be
prepared up to 2 days ahead and refrigerated.)

For the Frying: dip
chicken pieces in egg white and then dredge in
flour, cornstarch, sesame
seed mixture. Fry in sesame seed & peanut oil
until golden and tender. Don't crowd the
fry pan. Remove pieces as done
and keep warm.

For the
Stir-
Fry; Remove all but 1 Tbs of oil from the pan. Return
chicken to the pan, add sauce; stir-
fry until heated through and sauce
begins to
caramelize. Mix in half of the lemon slices. Taste and adjust
seasoning with salt and pepper. Arrange on warmed serving platter.
Garnish wth remaining lemon slices 1/4 c of sesame seeds and serve with
rice.

--
Bev
bmarks@nyc.pipeline.com
*** a woman's place is at her computer ***



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