Ingredients
- 8 boneless chicken breast halves, cut into bite size pieces
- 1/2 cup cornstarch
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon fresh ground black pepper
- Pinch cayenne pepper (optional)
- 1/4 cup cold water
- 4 egg yolks, beaten
- 2 cups canola oil (or as needed to deep-fry)
- Lemon-Ginger Sauce:
- 1 1/2 cups cold water
- 1/2 cup fresh lemon juice (I just use the juice of one whole lemon then add in bottled to make 1/2 cup)
- 6 tablespoons light brown sugar (for a sweet sauce increase the brown sugar)
- 3 tablespoons cornstarch
- 3 tablespoons honey
- 2 teaspoons chicken bouillon granules (I just use 1 small envelope of OXO chicken bouillon granules)
- 1/4 to 1/2 teaspoon ground ginger
- Yellow food coloring, optional
How to Make
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Step 1: Make the lemon sauce before you fry the chicken. In a shallow bowl combine the cornstarch with seasoned salt, cayenne and black pepper; whisk in 1/4 cup cold and egg yolks until smooth.
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Step 2: Using paper towels pat all the chicken cubes as dry as possible. Dip chicken pieces into cornstarch-egg mixture to coat well. Fry chicken in oil for about 5 minutes until golden; drain Pour sauce over chicken.
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Step 3: For lemon sauce; combine all the ingredients in a saucepan. whisk vigorously over medium heat for about 5 minutes until sauce boils. Pour over chicken then toss gently to coat.
We hope you enjoy this recipe!
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