Chinese Lemon Chicken

Langkah-langkah

1. In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
2. Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
3. Heat oil in a large wok, pan or skillet over medium-high heat on the stove top. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through.
4. Drain on a plate lined with paper towel. (If you want that ultra crunchy texture you get at restaurants. Fry the chicken once until pale golden (about 3 minutes), remove it, let the chicken cool for a few minutes, and then flash fry it again in hotter oil for 1-2 minutes until deep golden brown.)
5. Discard oil and wipe wok/pan over with paper towel.
6. Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds).  Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar dissolves.
7. Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes).
8. Garnish with sesame seeds, green onions and lemon slices. Serve.