(4)Boneless Skinless Chicken Breasts(cut into bite-size pieces)
3largeEggs(whisked)
1/3cupCornstarch
1/3cupFlour
Salt
Lemon Sauce:
1cupFreshly Squeezed Lemon Juice(from about 4-5 lemons)
2/3cupSugar
1TablespoonVinegar
2TablespoonsSoy Sauce
1/4teaspoonGinger Powder
1/4teaspoonGarlic Powder
1/2teaspoonRed Pepper Flakes
1Lemon Zest (from one lemon)
1TablespoonCornstarch
Instructions
To make Lemon Sauce:
In a medium pot, add lemon juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to lemon sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add lemon zest.
To make Chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
Whisk eggs in a shallow dish. Dip chicken pieces in the egg mixture and then flour mixture. Place on a plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with lemon sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and lemon zest, if so desired.
Notes
*If serving it with rice, you may want to make extra sauce. I would suggest 1 1/2 times the sauce recipe.