Ingredients

The following ingredients have 4 Servings
  • 1-2 pounds chicken tenderloin
  • 2 eggs
  • 2 tablespoons soy sauce
  • ¼ cup white cooking wine (or chicken broth)
  • ⅓ cup corn starch
  • ½ cup vegetable oil (or canola oil)
  • 1 cup chicken broth
  • ⅓ cup soy sauce
  • juice of 2 lemons ((about 4 tablespoons))
  • 2 teaspoons minced garlic
  • ¼ cup sugar
  • 4 tablespoons honey
  • ½ teaspoon salt (or to taste)
  • 4 tablespoons cold chicken broth (or water )
  • 3 tablespoons corn starch
  • thinly sliced green onions and sesame seeds (for garnish)
  • cooked white, brown, or fried rice for serving (https://www.lecremedelacrumb.com/best-fried-rice/)

Instruction

  • Chop chicken into 1 inch pieces. Whisk together eggs, soy sauce, and cooking wine or broth. Add chicken and stir to combine. Cover and chill for 30 minutes. (see note)
  • Transfer chicken pieces to a large ziplock bag and discard marinade. Add corn starch to bag, seal, and shake to coat chicken completely in the corn starch.
  • Add oil to a large pan or skillet and bring to medium-high heat. Transfer chicken to pan, trying to arrange pieces so they aren't piled on top of each other. Cook for 3-4 minutes, then turn the chicken pieces and cook another 3-4 minutes until golden brown. 
  • Use a slotted spoon to transfer chicken to a paper-towel lined plate. Discard any excess oil in the pan and use a paper towel to wipe it out.
  • Add broth, soy sauce, lemon juice, garlic, sugar, honey, and salt to pan and whisk to combine. Bring to a boil over medium-high heat. 
  • In a small bowl whisk together broth (or water) and corn starch until dissolved. Add to boiling sauce, then reduce heat to medium-low and stir until thickened.
  • Transfer chicken to pan and stir 2-3 minutes until hot throughout. Garnish with sesame seeds and sliced green onions and serve over cooked rice.