Chinese Lemon Chicken with Sauce

Difficulty: Moderate

Reason: Simultaneously making sauce and cooking chicken.

Yesterday I tried this recipe for the first time, and was stunned to find how authentic the lemon sauce tasted. Lemon chicken is my favorite Chinese dish, and I am very picky about how it is prepared. However, it was just like the lemon chicken from my favorite restaurants. If nothing else, it was even crispier and more delicious. In order to make your own delicious meal, you will need:

For the chicken:

2 boneless chicken breasts, filleted

1 egg

1/4 cup flour

1/4 cup cornstarch

1 tsp salt

1 tsp pepper

For the sauce:

1 cup granulated sugar

1 lemon (2 for stronger lemon sauce)

1/2 tsp. minced ginger

1 tablespoon butter

2 tablespoons cornstarch

1/4 teaspoon garlic powder

2/3 cups water

1/8 teaspoon turmeric

Dash salt

Dash pepper

For chicken:

Heat oil in deep fryer to 375 degrees F, or heat oil in deep saucepan. Beat egg with salt and pepper. Mix flour and cornstarch. Dip chicken in egg mixture, then coat with flour mixture. Place in the saucepan or deep fryer and cook until chicken becomes a golden brown color, about 7 minutes.

For sauce:

Combine all the ingredients in a medium saucepan over medium heat. Cook until mixture becomes thick like jelly and takes on a glossy, clear hue. If after 15 minutes sauce is still not at desired consistency, add cornstarch by the teaspoon, allowing time to thicken between each teaspoon added. Pour sauce over chicken, serving with extra sauce on side if desired. Pair with steamed white rice.