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Chinese Lemon Chicken
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Chinese Lemon Chicken

Chinese Lemon Chicken

This is some old school sxxt, and by sxxt I mean deliciousness.

Ingredients

  • 2 chicken breasts
  • 2 tablespoons soy
  • 1 tablespoon Shaoxing wine, or cooking sherry
  • 1 egg
  • ½ cup chicken broth
  • 2 tablespoons soy
  • 3 tablespoons hot honey
  • Juice of 2 lemons – but zest of one
  • 2 cloves of garlic, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 1 Holland pepper, or red jalapeno, finely chopped
  • 1.5 cups cornstarch, plus about 2 tablespoons for thickening
  • Oil for frying
  • Cooked white rice, finely chopped green onion and toasted sesame seeds for serving

Directions

  1. Cut the chicken breasts into bites, and put in a bowl with the soy, Shaoxing and egg – mix well then set aside
  2. Make the sauce - in a small bowl combine the broth,soy, honey, lemon juice and zest – mix and set aside
  3. Put cornstarch in a large bowl, drain chicken well and toss it in the cornstarch – be sure all pieces are covered
  4. Heat oil to 350 degrees
  5. Shake the excess cornstarch of the chicken, and gently put the pieces into the oil. If not covered totally in the oil, be sure to flip the pieces after about a minute and a half
  6. Cook until golden brown and crispy – this should take about 3-4 minutes total
  7. When done, remove to a plate lined with paper towels,and fry remaining pieces
  8. Put a clean pan on the heat and add a tablespoon of oil
  9. When it’s almost smoking, add the garlic, ginger and pepper – cook until fragrant, about 1 minute
  10. Add the sauce to the pan, let simmer/bubble away for about 2 minutes
  11. Stir 2 tablespoons of cornstarch into 2 tablespoons of water to make smooth, then add to the sauce
  12. Stir about a minute, and as it begins to thicken add the chicken
  13. Stir through to coat, and serve on the rice, topped with green onion and sesame seeds

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