- Crack one egg into a medium mixing bowl and add the soy sauce, sherry / shaoxing wine, sesame oil and the zest of one lemon to it. Mix it all well together. This is the marinade for the chicken.
- Slice the chicken breast into strips and add it to the marinade and let it sit covered in the fridge for 20-30 minutes at least or a couple hours.
- Then, in a shallow bowl add the corn starch and season it generously with salt.
- Dip each strip of the marinated chicken in the corn starch to coat it on all sides and lay them on a baking sheet lined with wax paper, ready to fry.
- While you’re coating the chicken, get a pan on stove and heat up about 1/2 an inch of oil on medium-high.
- When the oil is hot, fry the coated chicken strips in small batches for about 4-6 minutes, until it turns a light golden and the chicken is cooked through inside.
- Remove the chicken with a slotted spoon and drain on paper towels. Break a big piece to check if the inside is cooked.Go ahead, give it a taste.
- For the sauce, zest the other lemon into a sauce pan. Add to it, half a cup of lemon juice (roughly the juice of 2 lemons), 1/2 a cup of chicken stock and a 1/3 of a cup of sugar.
- Put the pan on medium-high heat and bring the sauce to a boil while stirring to dissolve the sugar.
- When the sauce starts bubbling, add the corn starch slurry (1/2 tbsp corn starch + 1 tbsp water) while stirring continuously.
- When you’re ready to eat…simply add the chicken to a frying pan and slowly spoon in some of the sauce. Toss the chicken to coat it in the sauce. Add as much sauce or all of it if you like.
- garnish the Lemon chicken with toasted sesame seeds and some sliced scallion.
