Maybe I am the only one who buys too many lemons, but there comes a time when you have to use them. Use them before you loose them. Chinese Lemon Chicken is the perfect way to use up those extra lemons.
Add soy sauce and cornstarch to chicken in a bowl and cover with plastic wrap. Marinate for at least 30 minutes.
While the chicken is marinating, mix the lemon juice, sugar, water, cornstarch and lemon zest in a small bowl and set aside.
Add the flour and cornstarch to a plastic bag and pour the marinated chicken into the bag. Shake to coat all of the chicken pieces.
Heat oil to 350 degrees and cook chicken in small batches so you don’t crowd the chicken. Cook chicken until golden brown and transfer to a paper towel lined plate.
When all of the chicken has been cooked, transfer to a skillet and add the lemon sauce. Coat the chicken pieces in the sauce and cook until the sauce thickens; over medium heat.
Serve with rice and vegetables.
1 pound chicken thighs, cut into cubes
1 tablespoon soy sauce
2 tablespoons cornstarch
1/3 cup lemon juice
3 tablespoons sugar
1/2 cup water
2 teaspoons cornstarch
1 teaspoon lemon zest
1/4 cup flour
1/2 cup cornstarch
oil for frying
(adapted from thirtyhandmadedays.com)