2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
2 tablespoons soy sauce
½ teaspoon salt
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)
Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.
To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder. Coat the chicken with the batter.
Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.
Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.
Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli.