You’ll need:
2 1/2 lbs boneless-skinless chicken breasts (cut into 1” cubes)
Marinade
2 tablespoons soy sauce
1/2 teaspoon black pepper or white pepper
Coating
2 eggs
¼ cup cornstarch
½ teaspoon baking powder
1/2 teaspoon black pepper
oil (for frying)
Sauce
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon
1 medium onion chopped
1 teaspoon minced garlic
2 cups cooking oil
1. Combine the chicken and the ingredients for the marinade, cover and let set or 20-30 minutes in the refrigerator
2. Mix together all the ingredients for the sauce until smooth.
3. Combine all the ingredients for the coating together.
3. Drain the chicken from the marinade, and add to the batter. Mix until the chicken is completed coated.
4. In a pot heat the oil until it reaches approx 340 degrees add the chicken pieces. Do not over crowd the oil. Fry until the chicken floats to the top and golden brown. You may need to move your chicken around to keep the chicken from sticking together.
5. Remove from the oil and drain on kitchen towels.
6. In a sauce pan on medium heat, add 2 tablespoons of oil; Add the onion and cook for 1 minute. Stir in the garlic, then add the sauce. Cook until the sauce thickens. Once the sauce thickens, add the chicken. Stir until the chicken is coated, then serve with white or brown rice. Garnish with green onions or scallions.