Lemon Chicken

Serves 2 to 3, or 4 to 5 as part of a
multi-course meal

At our restaurant the chicken is dredged in water-chestnut starch, which is available in Chinese grocery stores, instead of cornstarch, for a crisper crust.

• 2 skinless boneless chicken breasts, with small fillet removed (about ¾ pound)
• 1 egg
• ½ teaspoon salt
• Juice of 1 lemon, strained (about ¼ cup)
• 5 tablespoons (firmly packed) light brown sugar
• 1 slice unpeeled gingerroot, 1 × ⅛ inch
• 2 tablespoons cornstarch plus additional for dredging chicken
• 1 cup canola, corn, or peanut oil
• 1 teaspoon sesame seed oil
• Lemon slices and parsley, for garnish

1. Place the chicken breasts on a cutting board and remove any visible fat. With the broad side of a Chinese knife or a heavy object such as a rolling pin, pound the chicken breasts to flatten slightly.
2. Lightly beat the egg and salt in a shallow bowl. Place the breasts in the egg mixture and turn a few times to coat evenly. Set aside for 10 minutes.
3. Combine the lemon juice, sugar, gingerroot, and 1 cup water in a small saucepan on an unlit burner. Remove a third of the mixture and combine with the 2 tablespoons of cornstarch, stirring until the cornstarch is dissolved.
4. Heat the oil over medium heat in a stirfry pan or skillet large enough to hold the breasts. Place cornstarch in a pie pan. Remove the breasts from the egg and press into the cornstarch, coating both sides well and shaking off excess. When the oil is hot, fry the breasts for 8 to 10 minutes, turning until both sides are lightly browned and chicken is cooked through. Remove to a plate lined with paper towels to absorb the excess oil. Cut each chicken breast into ¾-inch-wide slices. Arrange on a shallow platter and keep warm as you cook the sauce.
5. Heat the lemon mixture in the saucepan over medium heat. When it comes to a boil, stir up the cornstarch slurry and pour it in. Stir until the sauce is thickened. Taste for tartness and add more sugar if desired. Discard the gingerroot. Stir in the sesame seed oil. Pour the sauce over the chicken and garnish with lemon slices and parsley. Serve hot.

Chicken breasts cook more evenly and remain flatter when the small fillet underneath is removed. You can leave it on, but you should at least remove the tendon. Once I've removed the tendon, I separate the fillets and freeze the smaller ones for stirfry dishes.