Ingredients
21ozchicken tenderloins,cut into 1-inch pieces
1egg,large
2tbspsoy sauce
2tbspChinese shaoxing wine,or white vinegar
½cupcorn starch
½cupvegetable oil,or canola oil
1tbspoil
3tspgarlic,minced
1tspginger,minced or finely grated
½cupchicken stock,or broth
2tbspsoy sauce
4tbsplemon juice,from 1 lemon
2tbspsugar
2tbsphoney
salt,to taste
2tspcorn starch,dissolved in 2 tbsp of water
1tspsesame seeds,to garnish
green onions,thinly sliced, to garnish
lemon slices,to serve, optional
Preparation
In a large shallow bowl, whisk the egg, soy sauce, and wine.
Add the in chicken, then mix well.
Allow to marinate for 20 minutes while covered.
Place the corn starch into a large baking tray.
Pour the chicken and marinade into the corn starch.
Coat then chicken pieces evenly, lightly pressing the corn starch around the chicken.
Heat the oil in a large wok or pan over medium-high heat.
When the oil is hot at 325 degrees F, shake off the excess corn starch and fry the chicken for in batches in a single layer.
Fry the chicken for 5 to 6 minutes, turning half way during cooking, until golden and cooked through.
Drain on a plate lined with paper towel.
Discard the oil, then wipe the wok or pan over with a paper towel.
Heat the oil over medium-high heat.
Sauté the garlic and ginger for 30 seconds.
Add the stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt.
Whisk, then bring to a simmer until the sugar dissolves.
Whisk the corn starch mixture into the simmering sauce, then stir until thickened.
Toss chicken in the sauce for 2 minutes until evenly coated.
Garnish with sesame seeds, green onions and lemon slices.
Serve, and enjoy!
