Ingredients:

  • 1½ lb chicken breast, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp vegetable oil
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup granulated sugar
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp chicken broth
  • 1 tsp cornstarch

Instructions:

  1. Pat the chicken cubes completely dry with paper towels.
  2. In a medium bowl, toss the chicken with 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup cornstarch until every piece is evenly coated.
  3. Heat 3 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until it shimmers.
  4. Add the chicken in a single layer, cooking in batches if they don't fit in one layer. Fry for 3-4 minutes per side until the edges are rich brown and the internal temperature reaches 165°F (74°C). Remove the chicken and set it aside on a plate.
  5. In the same pan, whisk together 1/2 cup fresh lemon juice, 1 tbsp lemon zest, 1/4 cup granulated sugar, 1 tbsp reduced-sodium soy sauce, 1 tbsp chicken broth, and 1 tsp cornstarch.
  6. Stir the sauce constantly over medium heat for 2-3 minutes until it transforms into a glossy, translucent glaze that bubbles gently.
  7. Return the fried chicken to the pan and quickly toss the pieces to coat them in the sauce.
  8. Remove from heat immediately once the sauce is sticky and clinging to the meat.