Lemon Chicken
INGREDIENTS
1.5 boneless skinless chicken breast
⅓ cup Cornstarch or as needed
⅓ cup Vegetable oil
½ tsp Salt
¼ tsp Black Pepper
Sauce:
¼ cup Brown sugar
• 3 cloves Garlic minced
½ tsp Ginger grated
Zest of one Lemon
juice of 2 lemons
• 2 tbsp Regular soy sauce (not
light or dark!)
½ cup Chicken stock unsalted
• ½ tbsp Cornstarch
Optional:
1 tsp Sesame seeds garnish
INSTRUCTIONS
1. Dice chicken thighs into bite
size pieces, about 8 pieces per
thigh.
2. In a bowl, pre-mix your sauce
ingredients as listed above.
3. Evenly coat diced chicken in
cornstarch. For an even
coating, place cornstarch on a
plate and dredge each piece
into the starch until evenly
coated.
Alternatively, for a faster
method, sprinkle cornstarch
over diced chicken and mix to
coat. Note: The latter method
is faster but results in less
crispy chicken so if you have
time, opt for first method.
4. In a hot wok over medium-high
heat, add oil. Once the oil
glistens, quickly add chicken
and spread apart quickly to
prevent pieces from sticking to
each other. Fry chicken for 6-7
minutes in total, flipping over
halfway. Remove fried chicken
from oil and set aside.
5. Remove any excess oil in wok.
6. Over medium heat, pour in
sauce. Keep stirring sauce
bubbles and thickens to
reduce.
7.
Add back in fried chicken and
toss to coat. Garnish with
sesame seeds and enjoy!
