BETTER THAN TAKEOUT - Lemon Chicken Recipe

Cut boneless chicken breast into big strips and then into bite-sized pieces.

Marinate chicken with 1 tbsp minced garlic, 1 tsp minced ginger, 1.5 tsp soy sauce, 1.5 tsp Chinese cooking wine, and black pepper. Let it rest for 15 minutes.

In a bowl, combine 2 tbsp honey, 4 tbsp brown sugar, 3.5 tbsp soy sauce, 2 tbsp Sambal chili sauce, 3 tbsp water, and 1 tbsp corn starch. Mix thoroughly.

Peel and julienne the skin of a large lemon, then dice it finely (about 1 tbsp). Squeeze the juice from the lemon to get about 3.5 tbsp, discarding seeds.

In a large Ziploc bag, combine 2/3 cups cornstarch and 2/3 cups all-purpose flour. Shake well.

Add the marinated chicken to the bag and shake to coat.

Remove chicken and use a sieve to shake off excess flour.

Put chicken back in a bowl and crack one egg, mixing thoroughly.

Return chicken to the bag and coat again, shaking off excess flour with a sieve.

Let chicken rest for 15 minutes.

Heat 2/3 cups of oil in a wok to 400℉ for shallow frying.

Fry chicken in batches over medium-high heat for a couple of minutes on each side until crispy. Remove and set aside.

Pour the sauce into the wok and stir over medium heat until thickened. Add the chicken back into the wok along with 1.5 tbsp toasted sesame seeds. Toss until chicken is coated.

Equipment Needed

Spice Level: