Tender Lemon Chicken Breast

For the tender lemon chicken breast recipe, the chicken breast must be cut in half lengthwise. Since the breast is not uniform, the thickened side must be slightly beaten off with the back of the knife crosswise. Lightly press down the beaten chicken breast, smooth it with the palm of your hand so that it becomes more uniform in thickness. Season the prepared chicken breast with rice wine, pepper and salt, put the pieces on top of each other and set aside for pickling.

While the chicken breast is marinating, prepare the sweet and sour lemon sauce. Wash the lemon, roll it on the table, pressing down with your palm - this way it will give off the juice better, cut it in half and squeeze the juice out of the half. Add sugar, a pinch of salt, vinegar to lemon juice, you can add 2-3 tbsp. water and mix.

In a bowl, lightly beat the egg, add the starch and mix well until smooth. Dip the marinated chicken breast in a batter of egg and starch and put in heated vegetable oil. You don’t need a lot of oil, 2 tbsp is enough.

Fry the chicken breast on both sides until golden brown, and then transfer to a sieve, and drain the oil.

Put the wok back on fire, pour in 2 tbsp. vegetable oil, put the fillet in a wok, pour in the lemon sauce, cover and simmer over medium heat for 3-4 minutes. Put the finished chicken breast on a board, let it cool slightly and cut into pieces.

Sliced chicken breast put on a prepared dish with vegetables and herbs, pour over lemon juice, in which it was prepared and served to the table.