The crispy chicken pieces get sauced with a zesty lemon glaze. You could add sliced jalapeños or Serrano peppers for an extra spicy zing. Or, top with fresh green onion slices and sesame seeds.
Serve over rice or steamed veggies.
In a large heavy duty pot add oil. It should be about 3 inches deep. Heat oil to at least 350-400 degrees.
Meanwhile, prepare chicken for frying.
Prepare a container with eggs, salt and pepper. Lightly whisk together.
Prepare a second container with flour and cornstarch.
Dredge chicken into the egg mixture and then into flour/cornstarch mixture.
Fry in oil for about 5-7 minutes, working in batches to avoid overcrowding in the pot.
Place cooked chicken on wire rack or paper towels.
Make sauce;
Heat together in a small sauce pan, lemon juice, sugar and water. Bring to a simmer.
Mix together 1 tbsp of cornstarch with 2 tbsp of water. Pour mixture into lemon juice. Allow sauce to come to a light boil and thicken. Stirring constantly for 1-2 minutes.
Taste sauce, add additional lemon or salt/pepper to taste.
Toss chicken and lemon sauce together.
Serve topped with green onions, sesame seeds, and lemon slices. Enjoy!
0 servings