Lemon Chicken

2 1/2 lbs boneless chicken breast (thawed, washed, cut into 1" cubes)

MARINADE:

2 tbsp soysauce

1/2 tsp salt

1 tsp sesame oil

BATTER:

2 large eggs

1/4 C cornstarch or AFP (All Purpose Flour)

1/2 tsp BP (Baking Powder)

1 pinch pepper

Oil (for frying)

SAUCE:

1/3 c GrS (Granulated Sugar)

1 C chicken broth or water

1 1/2 Tbsp cornstarch

2 Tbsp lemon juice

3/4 tsp salt

3 slices of lemon (peeled)

Steamed/blanched broccoli flowers for garnish

1.  Marinade the chicken for 20 minutes or more.

2.  Mix ingredients for batter, coat chicken and fry.  Put on a strainer lined with paper towel to absorb excess oil.

3.  Mix sauce ingredients in a saucepan and simmer until thickened.

4.  Toss the chicken in the sauce. Plate and garnish with steamed/blanched broccoli and some lemon rind/peel.

TIPPY TIPS: 

1.  Instead of frying battered chicken, you can bake them.  slightly grease your baking sheet, arrange battered chicken and spray with cooking spray.  Bake at 350 F for 20-30 minutes or until chicken is done.

2.  You can add strips of carrots, bell peppers and celery for more flavors and color.  Explore on other vegetables like cauliflower and zucchini.  They work well for sweet and sour dishes! =>