Ingredients

  • 3 chicken breasts, split, skinned and boned
  • Marinade
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dry sherry or white wine
  • 1/2 cup fresh lemon juice (reserve rind for grating)
  • Coating
  • 1 egg white
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup water
  • 1 1/2 cup cooking oil
  • Sauce
  • 2 tablespoons vegetable oil
  • 4 tablespoons tomato catsup
  • 4 tablespoon sesame oil
  • 3 tablespoons sugar
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon chopped ginger
  • 2 to 3 drops hot chili oil
  • Grated rind 1 lemon
  • 2 tablespoons roasted sesame seeds
  • Directions

    Combine all the above ingredients to make marinade. Soak chicken breasts in marinade for approximately 2 hours. Coating Mix egg white, flour, cornstarch and water. Coat chicken pieces with flour mixture and fry in medium-hot oil until lightly browned. Drain and cut into samll pieces. Sauce Mix together oil, catsup, soy sauce, sesame oil, sugar chopped ginger, hot chili oil and grated lemon rind. Pour over chicken pieces and place on serving platter. Surround with shredded lettuce, chopped scallions and sprinkle with roasted sesame seeds. Good hot or cold.

    Serves 6

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