Crispy Chinese Lemon Chicken

Instructions

1. 1

   Cut the chicken breasts into bite-sized pieces, about 1.5 inches. Pat them completely dry with paper towels - this is crucial for crispiness.

2. 2

   In a bowl, whisk together the 2 eggs. In a separate shallow dish, mix the cornstarch, flour, salt, and white pepper.

3. 3

   Dip each chicken piece first into the egg, then coat thoroughly in the cornstarch mixture. Set aside on a plate.

4. 4

   Heat the vegetable oil in a large wok or deep skillet to 350°F (175°C). Use a thermometer to ensure proper temperature.

5. 5

   Working in batches to avoid crowding, carefully add the chicken pieces to the hot oil. Fry for 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels.

6. 6

   While the chicken is frying, prepare the lemon sauce. Mince the garlic and grate the ginger finely.

7. 7

   In a saucepan over medium heat, combine the lemon juice, sugar, chicken broth, lemon zest, garlic, ginger, soy sauce, and rice vinegar. Bring to a simmer.

8. 8

   Mix the 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Pour into the simmering sauce while stirring constantly.

9. 9

   Cook the sauce for 2-3 minutes until it thickens to a glossy, syrupy consistency. Remove from heat and stir in the sesame oil.

10. 10

    Place the crispy chicken pieces on a serving platter. Pour the hot lemon sauce over the chicken, or serve the sauce on the side for dipping.

11. 11

    Garnish with sliced green onions and additional lemon zest if desired. Serve immediately with steamed rice.