Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
- 2 eggs lightly beaten
- Salt and pepper to taste
- 1/2 cup all purpose flour
- 1/2 cup + 1 tablespoon cornstarch
- Oil for frying (canola or vegetable oil)
- 1/3 cup lemon juice
- 1/3 cup sugar
- 1/2 cup water
- 2 teaspoons sesame seeds
- 2 tablespoons sliced green onions
- 1 teaspoon grated lemon zest
Instructions
- Place the eggs, salt and pepper in a bowl. Stir to combine.
- Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
- Dip each piece of chicken into the egg mixture, then into the flour mixture. Repeat for all chicken pieces.
- Heat 3 inches of oil in a deep pan to 350 degrees F.
- Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat with remaining chicken.
- Drain the chicken on paper towels.
- While the chicken is cooking, make the sauce. Place lemon juice, sugar, and water in a small saucepan and bring to a simmer.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour this mixture into the lemon juice mixture.
- Bring the sauce to a boil, stirring constantly, and cook for 1-2 minutes until thickened.
- Toss the lemon sauce with the chicken. Stir in the lemon zest.
- Sprinkle with sesame seeds and green onions, then serve immediately.
Notes
For best results, fry the chicken in batches to maintain oil temperature and crispiness. The lemon sauce thickens quickly, so stir constantly to avoid lumps. Serve immediately to enjoy the crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Chinese
Nutrition
- Calories: 450
- Sugar: 15g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg