A delightful twist on the classic Chinese Lemon Chicken, this recipe offers a tangy and savory flavor profile with a crispy texture.
Cut the chicken breast into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
In a mixing bowl, whisk together the egg, cornstarch, and soy sauce.
Whisk thoroughly to create a smooth marinade.
Add the chicken pieces to the marinade and let them sit for 10 minutes.
Marinating allows the flavors to penetrate the chicken.
Heat vegetable oil in a frying pan over medium-high heat.
Ensure the oil is hot enough to achieve a crispy texture.
Coat each piece of marinated chicken in additional cornstarch.
Shake off excess cornstarch to prevent clumping.
Fry the coated chicken pieces until golden brown and cooked through.
Cook in batches to avoid overcrowding the pan.
In a saucepan, combine soy sauce, sugar, chicken bouillon, garlic powder, and cornstarch.
Mix well to dissolve the cornstarch completely.
Add water, lemon juice, and ketchup to the saucepan and whisk to combine.
Whisk continuously to prevent lumps.
Cook the sauce over medium heat until it thickens and becomes clear.
Stir constantly to avoid burning the sauce.
Serve the fried chicken with the lemon sauce drizzled on top or as a dipping sauce.
Garnish with lemon slices or chopped green onions for presentation.
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