1 boneless-skinless chicken breasts (cut into 1” cubes)
a slice of lemon & sesame seeds for garnishing
2 tablespoons soy sauce
½ teaspoon salt
1 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)
1/3 cup sugar
1 cup chicken broth ( i use chicken granules )
1 ½ tablespoons cornstarch
2 tablespoons lemon juice ( 1 whole lemon juice )
¾ teaspoon salt
3 slices of lemon and lemon zest
2 tablespoons oil
yellow food coloring (optional)
Cut the chicken breast meat into bite-size cubes and marinate for 30 minutes.
Mix the batter in a bowl and add the chicken cubes into the batter.
Mix in lemon sauce in a small bowl with seasoning, lemon zest, water & corn sauce set aside.
Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out.
Heat wok, pour in lemon sauce and let it bowl and thicken, taste the gravy and if to sour, could add more sugar or to taste to your own desire. When sauce has thicken, add in chicken cubes into the sauce and toss chicken a few second and dish up and sprinkle with toasted sesame seeds.
Serve immediately with steamed white rice.