Ingredients
750 g boneless skinless chicken breasts or thighs and cut into 1 inch pieces
2 eggs lightly beaten
Salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup + 1 tbsp cornstarch
Canola oil for frying
Lemon sauce:
1/4 cup sugar
1/3 cup chicken broth
1 tsp lemon zest
3 tbsp lemon juice
2 tbsp rice vinegar
1/4 tsp salt
1 garlic cloves, minced
1 tbsp cornstarch
1 tbsp water
1-2 drop yellow colouring (optional)
Steps:
1- Place the egg, salt and pepper in a bowl. Stir to combine.
2- Place the flour and 1/2 cup of cornstarch in a shallow bowl. Stir to combine.
3- Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
4- Heat 3 inches of oil in a deep pan to 170ºC
5- Add the chicken pieces into the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
6- Place the fried chicken pieces onto the plate with paper towel allowing the excess oil to drain and set aside.
7- In a wok, on medium heat, heat all the lemon sauce ingredients.
8- In a separate small bowl, combine 1 tbsp cornstarch with 1 tsp water to make the slurry. Add the slurry to the sauce and continue to heat and stir until sauce is thickened.
9- Toss the lemon sauce with the chicken. Stir in the lemon zest and lemon slices. Then serve warm.