Chinese Lemon Chicken

• Meat

  • 1 lb Chicken thighs

• Produce

  • 1 tsp Lemon, zest

• Condiments

  • 1/3 cup Lemon juice
  • 1 tbsp Soy sauce

• Baking & Spices

  • 10 2/3 tbsp Cornstarch
  • 1/4 cup Flour
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 1/2 cup Water

Found on thirtyhandmadedays.com

Description

Ingredients

• 1 pound chicken thighs, cut into cubes
• 1 tablespoon soy sauce
• 2 tablespoons corn starch
• ⅓ cup lemon juice
• 3 tablespoons sugar
• ½ cup water
• 2 teaspoons cornstarch
• 1 teaspoon lemon zest
• ¼ cup flour
• ½ cup cornstarch
• oil for frying

Directions

• Add soy sauce, and corn starch to your chicken in a bowl and cover with plastic wrap.
• Let marinate for 30 minutes.
• While the chicken is marinating add the lemon juice, sugar, water, cornstarch and lemon zest to a small bowl and mix.
• Add the flour and cornstarch to the bowl of chicken and toss to coat.
• In a pot with oil about three inches deep, heat on medium high to 350 degrees.
• Add the chicken in batches so you dont crowd the pot or the chicken will stick together and it will lower the temperature significantly causing your chicken to be oily.
• Cook chicken until golden brown and when cooked transfer the pieces to a skillet (this is where we will be tossing with the sauce).
• When you finish all the chicken, turn off the oil, turn on the skillet onto medium high heat and add the sauce.
• Coat the chicken pieces in the sauce and cook for just a few seconds until thickened.
• Serve immediately with steamed rice and vegetables.