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This vibrant dish combines the crunch of deep-fried chicken and puffed rice noodles with the bright, complex flavors of a homemade lemon-plum sauce. The chicken is tenderized in a sherry-soy marinade, coated in a light arrowroot batter, and fried until golden. The sauce balances the tartness of fresh lemon juice with the sweetness of honey and plum sauce, thickened to a glossy finish. It&# 226;ÂÂs a restaurant-quality meal that feels special enough for dinner parties yet simple enough for a weekend treat. The contrast between the crispy fried elements and the silky sauce makes every bite satisfying.
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Chicken In Lemon-Plum Sauce
Description
This vibrant dish combines the crunch of deep-fried chicken and puffed rice noodles with the bright, complex flavors of a homemade lemon-plum sauce. The chicken is tenderized in a sherry-soy marinade, coated in a light arrowroot batter, and fried until golden. The sauce balances the tartness of fresh lemon juice with the sweetness of honey and plum sauce, thickened to a glossy finish. It&# 226;ÂÂs a restaurant-quality meal that feels special enough for dinner parties yet simple enough for a weekend treat. The contrast between the crispy fried elements and the silky sauce makes every bite satisfying.Ingredients
Directions
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Cut chicken breasts into bite-sized chunks.
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In a bowl, mix 2 tablespoons sherry, 2 tablespoons soy sauce, and 1/4 teaspoon salt to make the marinade.
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Add chicken to marinade, toss to coat, and refrigerate for at least 30 minutes.
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Prepare the batter by mixing 1 cup whole wheat or rice flour, 1/2 cup arrowroot powder, 1/2 teaspoon soy sauce, 1 teaspoon baking powder, and 2 cups ice water until smooth.
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Make the sauce: In a saucepan, heat 1 tablespoon oil over medium heat. Add 1/4 inch grated ginger and 1 crushed garlic clove; sauté for 1 minute.
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Stir in 2 tablespoons honey, 2 cups chicken broth, 1/2 cup lemon juice, 3/4 cup bottled plum sauce, 2 tablespoons sherry, and 1/2 teaspoon salt. Bring to a simmer.
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Mix 2 1/2 tablespoons arrowroot with 2 tablespoons cold water to form a slurry. Stir into the sauce and cook until thickened, about 2 minutes. Remove from heat and keep warm.
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Heat 2 cups peanut oil in a wok or deep fryer to 400ðF (200ðC).
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Carefully drop rice noodles into the hot oil and fry for about 30 seconds until puffed and golden. Remove and drain on paper towels.
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Reduce oil temperature to 350ðF (175ðC).
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Drain marinated chicken and dip pieces into the batter, ensuring they are fully coated.
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Fry battered chicken in batches for 5 minutes, or until golden brown and cooked through. Drain on paper towels.
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To serve, place a bed of puffed rice noodles on each plate.
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Arrange fried chicken on top of the noodles.
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Garnish with fresh lemon slices around the edges.
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Pour the warm lemon-plum sauce over the chicken just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1637.8kcal
- % Daily Value *
- Total Fat 137.6g212%
- Saturated Fat 25.5g128%
- Cholesterol 224.4mg75%
- Sodium 1014.0mg43%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 1.7g7%
- Sugars 0.8g
- Protein 78.6g158%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken, lemon, plum sauce, chinese, asian, deep fried, rice noodles, dinner, gluten free option, appetizer, main course, honey, ginger, soy sauce, sherry, arrowroot, crispy, tangy, sweet, umami
