Chinese Lemon Chicken

 This is one of our new favorite recipes around here so I thought I would post it.

The sauce is more like a gravy with a sweet and lemony flavor - so yummy!

 

Chinese Lemon Chicken:

4 boneless, skinless chicken breast halves
 3/4 ts table salt, divided
 1/4 ts freshly ground black pepper
 1/2 cup + 2 T cornstarch
 1 3/4 cup chicken broth
 2 large egg yolks
 2 T canola oil
 3 T packed light brown sugar
 2 tsp ground ginger
1/3 cup fresh lemon juice (can use bottled)
 1 tsp grated lemon zest

 1. Pat the chicken breasts (full or cut into strips/pieces) dry and sprinkle with 1/2 tsp salt and the pepper

2. In a medium bowl, combine 1/2 cup of the cornstarch, 1/4 cup of the chicken broth and the egg yolks. Whisk until the batter is smooth. Dip each chicken piece into the batter, coating thoroughly.

3. Heat the oil in a large, heavy skillet over medium-high heat. Cook the chicken until brown and done inside. Remove from the heat and keep warm using foil over your bowl or plate.

Captured the steam too!

4. In the same skillet, stir together the remaining 2 T of cornstarch, remaining 1/4 tsp salt, the brown sugar and ginger. Whisk in the remaining chicken broth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove the skillet from the heat and stir in the lemon juice and zest.

 5. Serve the chicken and sauce over rice