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.

Step 1:

Add soy sauce and cornstarch to chicken in a bowl and cover with plastic wrap.  Marinate for at least 30 minutes.

Step 2:

While the chicken is marinating, mix the lemon juice, sugar, water, cornstarch and lemon zest in a small bowl and set aside.

Step 3:

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.

Step 4:

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.

Step 5:

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.

Step 6:

Serve with rice and vegetables.

Ingredients:

1 pound chicken thighs, cut into cubes

1 tablespoon soy sauce

2 tablespoons cornstarch

Lemon Sauce

1/3 cup lemon juice

3 tablespoons sugar

1/2 cup water

2 teaspoons cornstarch

1 teaspoon lemon zest

Chicken coating

1/4 cup flour

1/2 cup cornstarch

oil for frying

(adapted from thirtyhandmadedays.com)