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. Step 1

   Whisk the egg, soy sauce and wine together in a large shallow bowl.

2. Step 2

   Add the chicken, mix well, and marinate for 20 minutes, covered.

   Start 20 min timer
3. Step 3

   Place the corn starch into a large baking tray.

4. Step 4

   Coat the chicken in the corn starch.

5. Step 5

   Fry the chicken in batches in the oil until deeply golden and crispy.

6. Step 6

   Heat oil in a pan and cook the garlic and ginger until fragrant.

7. Step 7

   Add the chicken stock or broth, soy sauce, lemon juice, sugar, honey and salt.

8. Step 8

   Stir in the cornstarch slurry and whisk until the sauce thickens.

9. Step 9

   Toss the chicken in the sauce until coated.

10. Step 10

    Serve garnished with sesame seeds, green onions and lemon slices if using.