Ingredients

The following ingredients have 6 Servings
  • 3 chicken breasts (boneless skinless)
  • 1 egg
  • 1 1/2 tsp kosher salt
  • 1 pinch black pepper
  • 1 tablespoon canola oil
  • 1/2 cup + 1 tablespoon cornstarch (divided)
  • 1/4 cup flour
  • 1/2 cup lemon juice
  • 1/4 cup sugar
  • 2/3 cup water

Instruction

  • 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 1 tablespoon cornstarch to the pan and whisk to combine.
  • Cook until thickened and smooth.
  • Slice the chicken into thin strips then serve with lemon sauce poured over.