Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2-inch thick strips
  • 1 large egg, beaten
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.5 cup neutral oil for frying
  • 0.5 cup fresh lemon juice
  • 1 tbsp lemon zest, freshly grated
  • 0.5 cup low-sodium chicken stock
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Slice the 1.5 lbs chicken breast into 1/2 inch strips and pat them completely dry with paper towels. Note: Excess moisture on the meat's surface will cause the batter to steam and slide off.
  2. In one bowl, beat the large egg. In a second bowl, whisk together 0.5 cup cornstarch, 0.25 cup all purpose flour, 1 tsp baking powder, 0.5 tsp salt, and 0.25 tsp white pepper.
  3. Dip each chicken strip into the egg, then roll it in the starch mixture, pressing firmly until every nook is covered in white powder.
  4. Pour 0.5 cup neutral oil into your skillet and heat over medium high until a pinch of flour sizzles immediately on contact.
  5. Carefully lay the chicken in the oil, leaving space between pieces, and cook for 3-4 minutes per side until the crust is rigid and pale gold.
  6. Move the fried chicken to a wire rack or paper towel-lined plate. Note: Resting on a rack prevents the bottom from getting soggy.
  7. In a small saucepan, whisk together 0.5 cup chicken stock, 3 tbsp honey, 1 tbsp soy sauce, 1 tsp ginger, and 1 clove garlic over medium heat.
  8. Pour in 0.5 cup fresh lemon juice and 1 tbsp lemon zest once the mixture starts to bubble until the aroma becomes sharp and bright.
  9. Stir the 1 tbsp cornstarch and 1 tbsp water together, then whisk it into the saucepan until the sauce coats the back of a spoon.
  10. Briefly return the chicken to the skillet and pour the sauce over it, tossing quickly for 30 seconds until every piece is lacquered and glossy.