Lemon Chicken (檸檬雞) Recipe

Adapted from Chinese Lemon Chicken by Bobby (BlogChef.net) :) Thanks for a great recipe! 

Sweetness with a hint of sour :) 

Thick, sweet lemon sauce poured over deep-fried chicken pieces, served over rice
> Origin: Chinese
> Cost: Inexpensive
> Ease: Moderate

 Lemon chicken is a classical favourite when it comes to Chinese cuisine. Even though it's called lemon chicken, the sourness of the lemon is never overpowering and it complements the sweet flavour well. I've tried many different versions of lemon chicken-- some of which are too sour, or just taste plain weird. To be very honest, I did a lot of adjustment with the sauce after making the lemon sauce. Like with any recipe, it's important to taste the sauce before adding it to the chicken, otherwise you might ruin the whole thing, right? 

Ingredients:

• 2.5 lbs boneless, skinless chicken breasts (cut into 1 inch cubes)
• Marinade: 2 tbsp soy sauce, salt to taste
• 2 large eggs
• 1/4 cup cornstarch
• 1/2 tspn baking powder
• 1/4 tspn white pepper
• Oil (for frying)
• Lemon Sauce:
• ~1/3 cup sugar
• 1.5 tbsp corn starch
• 1 cup chicken brown
• 2 tbsp lemon juice
• 3/4 tspn salt (take care not to put too much in...)
• 3 slices of lemon (peeled --otherwise it'll become bitter)
• 2 tbsp oil

Methods:

1. Marinate chicken breasts in refrigerator for 30+ minutes.
2. Beat 2 large eggs and mix with cornstarch, baking powder, and white pepper. Coat the chicken in the egg batter.
3.  In a wide wok, heat the oil and fry the chicken until they are golden brown. Drain the chicken on paper towel.
4. To make the sauce, combine the sugar, cornstarch, chicken broth, lemon juice, and salt (if you're using yellow food colouring, add it now). Mix it until everything has dissolved and add 3 slices of lemon to the sauce mixture. 
5. Heat a bit of oil in the wok and stir in the lemon mixture. Heat the mixture until the sauce becomes translucent. Remove the lemon slices. 
6. Pour the sauce over the chicken and serve over rice.