Lime Chicken
This lime chicken is my version of the ubiquitous Chinese Lemon Chicken but with lime
Ingredients
- Chicken Breasts - 2 lbs (cut is small pieces)
- Soy Sauce - 2 Tablespoon
- Shaoxing wine - 2 Tablespoon
- Scallion - 2, finely chopped
- Ginger (fresh) - 2 Tablespoon, grated
- Oil for deep frying - 4-6 cups
- Egg yolk - 2, raw
- Cornstarch - 1 1/2 cups
- Lime zest - 1 Tablespoon
- Lime Juice - 8 Tablespoon
- Vegetable broth - 3 Tablespoon
- Raw Sugar - 2 Tablespoon
- Salt - 1 teaspoon
- Garlic cloves - 3, finely chopped
- salt pepper - to taste
- Cornstarch - 1 teaspoon
- Black pepper - to taste
- Sesame seed oil - 3 teaspoons
Instructions
- Grate lime and set the zest aside. Squeeze and reserve the juice too.
- In a large bowl, mix the soy sauce, Shaoxing rice wine, ginger, scallion, and garlic.
- Cut the chicken breast in small rectangle slices (approximately one inch thick). Place it in the bowl and mix well so all the pieces are coated with the marinate. Cover it with plastic foil and leave in the fridge for one hour.
- Remove the chicken from the fridge, add the beaten egg and mix well.
- Put the marinated chicken into a large Ziploc bag. Add the cornstarch. Close the bag and flip it many times so that the chicken pieces get coated with the cornstarch. At first, it will be sticky.
- Fill a wok with oil and heat until hot. Add one-fourth of the chicken and fry until golden (3-4 minutes). Make sure to turn in around. Use a spoon to separate the pieces while frying them if they stick together.
- Remove the chicken with a slotted spoon. Place it on top of paper towel and let it dry.
- Fry the remaining chicken in three more batches. Cover it with paper towel and keep it in a warm place while you prepare the sauce.
- Heat a large pan or use the wok (removing the oil first, of course). Combine lime juice, lime zest, vegetable stock, sugar, and sesame seed oil. Mix well. Bring to heat.
- Once the sauce is warm, toss in the chicken pieces. Mix immediately at medium-high heat, coating all the chicken with the lime sauce. Don't let it burn or evaporate too much. This needs to be done fast.
- Remove from pan and place into a serving platter or deep ceramic bowl.
- Serve with white rice and veggies.
This lime chicken is my version of the ubiquitous Chinese Lemon Chicken but with lime
