Description
Deliciously crispy chicken coated in a tangy lemon sauce.
Ingredients
Scale
- 1 ½ lbs chicken breasts
- 2 large eggs
- 1/2 teaspoon black pepper
- 1 ½ cups cornstarch
- ¼ cup lemon juice
- ⅓ cup sugar
- ⅔ cup water
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine the chicken, eggs, and black pepper. Let this sit for a few minutes.
- In a small bowl, combine the lemon sauce ingredients and set aside.
- Add the cornstarch to the medium bowl. Coat each piece of chicken one at a time, then transfer to a baking sheet dusted with cornstarch.
- Heat 2 inches of oil in a large pot to 350°F. Fry the chicken in two batches for 5 minutes each until golden and crispy. Drain on paper towels.
- Give the lemon sauce a stir, then pour it into a large skillet. Heat until it boils and thickens. Add the chicken and toss to combine. Serve immediately.
Notes
- For extra crispiness, make sure the oil is at the right temperature before frying.
- You can adjust the sugar in the sauce according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg