LEMON CHICKEN

Lemon chicken is always our "To order menu" whenever we dine out.Now with the pandemic going on,we do not want to dine out,so we had it cooked at home.It is rich in lemon and the chicken is
crispy on the outside and tender on the inside.

It is a very appetizing meal and can be eaten alone with rice without any other side dish.The lemon
sauce is sweet and tangy and a bit sour if you add in some vinegar but,you can skip the vinegar if you do not want it to be too sour.

INGREDIENTS;

400g Boneless Chicken,Cut To Bite-Size/strips

FOR SAUCE;

2 Tbsp sugar
Lemon Juice From 2 Big lemon
1.5 Tbsp White Vinegar(optional) ( I replace with water )
1.5 Tbsp Honey
1 Tbsp Custard Powder

FOR MARINATING;

1 Tbsp Shaoxing Wine
1 Tsp Salt
A Dash Of Black/White pepper
1 Tbsp Corn Starch
1 Tbsp Custard Powder
1 Egg

Lots Of Cornstarch For Coating The Chicken( abt 2 cups)

METHOD:

1.  Prepare the sauce:In a mixing bowl,add in sugar,white vinegar,honey,lemon juice and custard             powder.Mix well.

2.  Cut chicken breast into thin slices and use the back of a knife to pound the breast to make it                 tender.

3.  Marinate the chicken with shaoxing wine,salt,black/white pepper,corn starch,custard                             powder,and egg.

4.  Coat the chicken pieces into the plate full of cornstarch.

5.  Heat oil in a wok.When the oil is really hot,deep-fry the chicken pieces until brown.Take out and
     remove the oil with a strainer.

6. Cook the already mixed sauce(no.1) in a saucepan and stir until slightly thicken,then pour into the
    chicken.Serve warm with rice.

NOTE; If the sauce is way too thick,add some water again until you get the right consistency and adjust the sweetness.