Chinese Lemon Chicken: Better Than Takeout! - Cafe Delites

⊙ Ingredients

• 21 oz chicken tenderloins cut into 1-inch pieces
• 1 egg small
• 1 tablespoons soy sauce
• 1 tablespoons Chinese shaoxing wine or mirin
• 3/4 cup corn starch
• 1/2 cup vegetable oil or canola oil
• 1 tablespoon oil
• 3 teaspoons garlic minced
• 1 teaspoon ginger ginger or finely grated
• 1/2 cup chicken stock or broth
• 2 tablespoons soy sauce
• 4 tablespoons lemon juice juice of one lemon, about 3-4 tablespoons
• 2 tablespoons sugar
• 2 tablespoons honey
• 1 salt pinch, to taste
• 1 teaspoons corn starch dissolved in 1 tablespoons water
• 1 teaspoon sesame seeds to garnish
• 1 tablespoon green onions thinly sliced to garnish
• 5 lemon slices to serve – optional

♪ Method

1. 1Whisk the egg, soy sauce and wine together in a large shallow bowl.
2. 2Add the chicken, mix well, and marinate for 20 minutes, covered.
3. 3Place the corn starch into a large baking tray.
4. 4Coat the chicken in the corn starch.
5. 5Fry the chicken in batches in the oil until deeply golden and crispy.
6. 6Heat oil in a pan and cook the garlic and ginger until fragrant.
7. 7Add the chicken stock or broth, soy sauce, lemon juice, sugar, honey and salt.
8. 8Stir in the cornstarch slurry and whisk until the sauce thickens.
9. 9Toss the chicken in the sauce until coated.
10. 10Serve garnished with sesame seeds, green onions and lemon slices if using.