Chinese Lemon Chicken

Ingredients

• 1/4 cup chicken broth
• 1/4 cup lemon juice ((juice from 1 big lemon))
• 2 tablespoons rice vinegar
• 1 teaspoon Shaoxing wine ((or dry sherry) (Optional))
• 4 tablespoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest (zest from 1 lemon (*Footnote 1))
• 1/2 teaspoon salt
• 14 oz large boneless skinless chicken breast (, cut to 1” (2.5-cm) pieces (or 2 chicken thighs))
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup cornstarch
• 1/3 cup vegetable oil
• 2 green onions (, sliced (white part for cooking and green part for garnishing))
• 2 teaspoons minced ginger

Steps

1. 1

   Combine the sauce ingredients in the bowl and mix well.

2. 2

   Combine chicken, oil, and salt in a big bowl. Mix well and let marinate for 15 minutes.

3. 3

   When you’re ready to cook, add the beaten egg to the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.

4. 4

   Heat oil in a large skillet until hot, just starting to smoke. Add chicken all at once and spread into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.

5. 5

   Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes (very important, so the chicken crisps up further).

6. 6

   Place the pan back on the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If there’s too much oil, pour out or use paper towels to remove the excess oil. Add green onion and ginger. Cook and stir a few times until it releases fragrance.

7. 7

   Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.

8. 8

   Add back the chicken. Stir to coat chicken with sauce. Transfer to a plate and serve hot as a main dish.