- 1 lb chicken thighs cut into cubes
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 1/3 c lemon juice
- 3 tbsp sugar
- 1/2 c water
- 2 tsp cornstarch
- 1 tsp lemon zest
- 1/4 c flour
- 1/2 c cornstarch
- oil for frying
Add soy sauce and the 2 tbsp cornstarch to your chicken in a bowl and cover with plastic wrap.
Let marinate for 30 minutes.
While the chicken is marinating add the lemon juice, sugar, water, 2 tsp cornstarch and lemon zest to a small bowl and mix; set aside.
Add the flour and 1/2 c cornstarch to the bowl of chicken and toss to coat.
In a pot with oil about three inches deep, heat on medium high to 350 degrees.
Add the chicken in batches so you don’t crowd the pot or the chicken will stick together and it will lower the temperature significantly causing your chicken to be oily.
Cook chicken until golden brown and when cooked, transfer the pieces to a skillet (this is where we will be tossing with the sauce).
When you finish all the chicken, turn off the oil, turn the skillet onto medium high heat and add the sauce.
Coat the chicken pieces in the sauce and cook for just a few seconds until thickened.
Serve immediately with steamed rice and vegetables.