Easy Weeknight Chinese Lemon Chicken

Steps

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1. 1
   Combine chicken pieces with egg white and soy sauce, then let marinate for a few minutes.
   ▶ ≈0:57
2. 2
   Prepare the base of the lemon sauce by mixing lemon juice, sugar, honey, and chicken stock together.
   ▶ ≈1:20
3. 3
   Add cornstarch and plain flour to the marinated chicken, mixing well until evenly coated with a light, thin batter.
   ▶ ≈1:40
4. 4
   Heat oil in a large wok or deep pan to the proper temperature—test with a wooden spoon to see if bubbles form around it.
   ▶ ≈2:14
5. 5
   Carefully place the chicken pieces into the hot oil and fry until golden and crispy. If using a smaller pan, work in batches to maintain oil temperature.
   ▶ ≈2:35
6. 6
   Once fried, drain the chicken and sprinkle with salt.
   ▶ ≈3:41
7. 7
   In the same pan with the residual oil, add garlic and the prepared lemon sauce mixture, then whisk together.
   ▶ ≈4:23
8. 8
   Add the cornstarch slurry and whisk again, then simmer until the sauce thickens to a pouring cream consistency.
   ▶ ≈4:35
9. 9
   Return the fried chicken to the sauce and toss continuously until all pieces are well coated in the glossy, thick sauce.
   ▶ ≈4:49
10. 10
    Garnish with spring onions and sesame seeds, then serve immediately.
    ▶ ≈4:57