Chinese Lemon Chicken

[nverland]

Chinese Lemon Chicken
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings: 4 people

Ingredients

CHICKEN:
21 oz (600 g) chicken tenderloins cut into 1-inch pieces
1 large egg
2 tablespoons soy sauce
2 tablespoons Chinese shaoxing wine (or white vinegar)
1/2 cup corn starch
1/2 cup vegetable oil or canola oil

LEMON SAUCE:
1 tablespoon oil
3 teaspoons minced garlic
1 teaspoon minced or finely grated ginger
1/2 cup chicken stock or broth
2 tablespoons soy sauce
juice of 1 lemon (about 3-4 tablespoons)
2 tablespoons sugar
2 tablespoons honey
salt to taste
2 teaspoons corn starch dissolved in 2 tablespoons water
1 teaspoon sesame seeds to garnish
thinly sliced green onions to garnish
lemon slices, to serve (optional)

Instructions

FOR THE CHICKEN:
In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through.
Drain on a plate lined with paper towel. Discard oil and wipe wok/pan over with paper towel.

FOR THE SAUCE:
Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar dissolves.
Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes).
Garnish with sesame seeds, green onions and lemon slices. Serve.