The sir in my life is trying to eat healthier, so we have been eating a lot of salad. Today, in celebration of Thursday, we decided it was time to fry something. (But it's totally justified because we ate it with like a gallon of steamed veggies...) If you have more discipline than I do, feel free to sub in baked chicken. My baked sweet & sour chicken (less the chinese five spice) would work great with this lemon sauce.
Chicken:
- 3 chicken breasts, cubed
- 1 egg
- 1/4 cup corn starch
- 1/4 cup flour
- 1/4 cup panko bread crumbs
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp white pepper
- Vegetable oil (~3 cups, depending on the size of your pan)
Sauce:
- 1 1/2 cup water
- 1/2 cup lemon juice
- 3 1/2 tablespoons light brown sugar
- 3 tablespoons cornstarch
- 3 tablespoons honey
- 2 teaspoons chicken bouillon granules
- 1/4 teaspoon ginger, or more if desired
- In a shallow dish, beat the egg. In another dish, combine the corn starch, flour, bread crumbs, garlic powder, salt, and white pepper. Coat the chicken cubes first in egg, then lightly in the cornstarch/flour/breadcrumbs mix. The chicken doesn't have to be heavily coated, you want to see some chicken through the breading.
- Heat oil in a large pot to 350°. Set aside a plate covered in paper towel. Fry the chicken in batches, about 5 minutes, until golden brown. Remove from oil, and let rest on the paper towel to absorb excess oil. Allow the oil to rest between batches and reach 350° again.
- In a small saucepot, combine all the sauce ingredients except the corn starch and 1/2 cup of warm water. Heat the saucepan until the sugar has dissolved and a boil is about to break. Mix corn starch and water, to form a slurry. Stir in cornstarch slurry and bring to a boil for about five minutes, or until sauce reaches desired consistency.
- Pour the sauce over the chicken and serve immediately. Steamed veggies and rice make a great compliment.
Yields 4-5 Servings.
Sauce recipe from CDKitchen
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