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Chinese Chicken Balls With Lemon Ginger Sauce

Created by KittenCal on November 24, 2011

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

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.
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.
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.