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Fried Chicken Soup

Fried Chicken Soup recipe image
This unique dish combines the satisfying crunch of fried chicken with a vibrant, tangy sauce. Boneless chicken breasts are marinated in sherry and soy sauce, battered, and fried until golden brown. The crispy chicken is then tossed in a glossy, sweet-and-sour sauce made from chicken broth, sugar, cornstarch, and fresh lemon juice. It offers a delightful contrast of textures, with the hot, crispy chicken meeting the warm, flavorful sauce.
Cooking Method: ,
Cuisine:
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Difficulty: Advanced
Servings: 4
Calories: 702
Description
This unique dish combines the satisfying crunch of fried chicken with a vibrant, tangy sauce. Boneless chicken breasts are marinated in sherry and soy sauce, battered, and fried until golden brown. The crispy chicken is then tossed in a glossy, sweet-and-sour sauce made from chicken broth, sugar, cornstarch, and fresh lemon juice. It offers a delightful contrast of textures, with the hot, crispy chicken meeting the warm, flavorful sauce.
Ingredients
  • Chicken breasts, boned and skinned
  • Sherry
  • Soy sauce
  • Salt
  • Eggs
  • Cornstarch
  • Baking powder
  • Vegetable oil, for frying
  • Sugar
  • Cornstarch
  • Chicken broth
  • Lemon juice
  • Salt
  • Lemon, sliced
  • Vegetable oil, for sauce
Directions
  1. 1
    In a large bowl, combine the chicken breasts with sherry, soy sauce, and 1/2 teaspoon salt. Let marinate for 15 minutes.
  2. 2
    In a small bowl, beat the eggs, 1/4 cup cornstarch, and baking powder to form a smooth batter.
  3. 3
    In a separate small bowl, whisk together sugar, 1 tablespoon cornstarch, chicken broth, lemon juice, and 1 teaspoon salt. Set aside.
  4. 4
    Heat 2 cups of vegetable oil in a wok or deep skillet to 350°F (175°C).
  5. 5
    Dip marinated chicken pieces into the egg batter, coating them evenly.
  6. 6
    Fry the battered chicken in the hot oil until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
  7. 7
    Cut the fried chicken into bite-sized pieces.
  8. 8
    Slice the lemon into thin rounds.
  9. 9
    In the same wok (or a clean one), heat 2 tablespoons of vegetable oil over medium heat.
  10. 10
    Add the lemon slices to the hot oil and stir-fry for 30 seconds until fragrant.
  11. 11
    Slowly stir the cornstarch-sugar-broth mixture into the wok with the lemon slices.
  12. 12
    Stir continuously until the sauce thickens and becomes clear, about 2-3 minutes.
  13. 13
    Pour the hot sauce over the fried chicken pieces. Toss to coat evenly.
  14. 14
    Serve immediately while hot.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 702kcal
% Daily Value *
Total Fat 47.6g74%
Saturated Fat 9.1g46%
Cholesterol 134.7mg45%
Sodium 2013.6mg84%
Total Carbohydrate 28.6g10%
Dietary Fiber 0.1g1%
Sugars 23.9g
Protein 34.7g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-soup-16/