Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch pieces
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 egg white, lightly beaten
  • 0.5 tsp white pepper
  • 0.75 cup cornstarch
  • 0.25 cup all-purpose flour
  • 1 tsp baking powder
  • 2 cups neutral oil for frying
  • 0.5 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp honey
  • 1 cup low-sodium chicken stock
  • 1 tsp ginger, minced
  • 1 tbsp cornstarch slurry

Instructions:

  1. Toss the sliced chicken breast with soy sauce, Shaoxing wine, egg white, and white pepper. Let it rest for at least 15 minutes to velvet the meat.
  2. In a separate bowl, combine 0.75 cup cornstarch, flour, and baking powder. Thoroughly coat the marinated chicken in the mixture and shake off any excess.
  3. Heat oil in a wok or skillet to 350°F. Fry chicken in small batches for approximately 3-4 minutes until pale gold. Remove and drain on a wire rack.
  4. Increase oil temperature to 375°F. Perform the second fry for 1-2 minutes until the crust becomes mahogany-colored and audibly crispy.
  5. In a saucepan, combine lemon juice, zest, honey, chicken stock, and ginger. Bring to a simmer over medium heat.
  6. Whisk in the cornstarch slurry and cook until the sauce thickens into a glossy glaze. Toss the crispy chicken in the sauce and serve immediately.