Crispy lemon chicken

Ingredients for 4 servings:

• 2 tsp rice wine, Chinese
• ½ tsp fresh ginger, crushed
• 1 tsp salt
• ½ tsp pepper, ground white
• 500 g chicken breast fillet(s), halved
• 1 egg(s), beaten
• 75 g cornstarch
• 500 ml frying oil
• 1 lemon(s)
• 90 ml lemon juice
• 1 ½ tsp vinegar
• 175 ml chicken broth
• 90 g sugar
• 3 tsp cornstarch
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Mix the wine, ginger, salt, and pepper in a small bowl. Brush the chicken with the marinade. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. For the sauce, combine all ingredients except the lemon slices in a saucepan and bring to a boil. Reduce the heat and simmer for about 3 minutes, stirring frequently, until the sauce thickens and becomes translucent. Set aside. Coat the chicken first in egg, then in cornstarch. Heat oil in a wok (or a deep frying pan). Fry the meat in batches for about 7 minutes, until golden brown. Remove and drain on kitchen paper. Add the sliced ​​lemon to the sauce and heat over medium heat until hot, stirring occasionally. Slice the meat diagonally and serve with the lemon slices. Pour the sauce over the meat. Serve with rice.