Lemon Chicken

By pavaldez

3-4 chicken breasts
2 eggs
2 tablespoons water
2 cups panko
vegetable oil for frying
Lemon Sauce
1/4 cup granulated sugar
1/3 cup chicken broth
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons rice vinegar
1/4 teaspoon salt
1 garlic clove, minced
1-2 drops yellow food coloring (optional)
1 tablespoon cornstarch
1 tablespoon water

Ingredients

• 3-4 chicken breasts
• 2 eggs
• 2 tablespoons water
• 2 cups panko
• vegetable oil for frying
• Lemon Sauce
• 1/4 cup granulated sugar
• 1/3 cup chicken broth
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons rice vinegar
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1-2 drops yellow food coloring (optional)
• 1 tablespoon cornstarch
• 1 tablespoon water

Preparation

Step 1

1.Make an egg wash by slightly beating two eggs with one tablespoon of water. In a separateflat-bottomed dish, place the two cups of panko.
2.With a meat mallet, pound each chicken breast to 1/4 inch thick. Dip each chicken breast inegg then panko, and again in egg then panko. This double-dipping process is crucial to create an extra-crispy crust for each chicken piece that will not rub off.

3.Fry each chicken piece in 350° vegetable oil until crust is crispy and golden brown. Place the fried chicken pieces onto a plate with a paper towel allowing the excess oil to drain and set aside.

4.In a wok, on medium heat, heat 1/4 cup sugar, 1/3 cup chicken broth, 1 teaspoon lemon
zest, 3 tablespoons lemon juice, 2 tablespoons rice vinegar, 1/4 teaspoon salt, one garlic clove, and one or two drops yellow food coloring (if desired). In a separate small bowl, combine one tablespoon cornstarch with one tablespoon water to make the slurry. Add the slurry to the sauce and continue to heat and stir until sauce is thickened.

5.Place the fried chicken on a plate and cut into strips. Pour the sauce over the top and serve warm.