CHINESE LEMON CHICKEN

Yield: 6 Servings

Chinese Lemon Chicken is the classic Chinese takeout recipe cooked with coated chicken breast in a sweet and sour lemon sauce in just 30 minutes.

INGREDIENTS

3 chicken breasts boneless skinless
1 egg
1 1/2 tsp kosher salt
1 pinch black pepper
1 tablespoon canola oil
1/2 cup + 2 tablespoon cornstarch divided
1/4 cup flour
1/2 cup lemon juice
1/4 cup sugar
2/3 cup water

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

Slice the chicken breasts in half butterflied into two thinner pieces each.
To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl.
In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well.

In a large frying pan or a wok, heat more canola oil in a wok 375 degrees (medium high heat).
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.

Remove the chicken from the pan, then drain the oil.
Add the lemon juice, sugar, water and remaining 2 tablespoon cornstarch to the pan and whisk to combine.
Cook until thickened and smooth. If the sauce isn't as yellow as you like add a dot of yellow food color. Let the sauce cool slightly before serving.
Slice the chicken into thin strips then serve with lemon sauce poured over.