-
1
Preheat the oven to 325 F.
-
2
Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat.
-
3
Add the first amount of cornstarch and the chicken pieces into a large zip-lock bag, seal it, and shake to completely coat the chicken pieces.
-
4
Lightly beat the eggs in a shallow bowl.
-
5
Dip the chicken pieces in the beaten egg and place in the hot skillet.
-
6
Cook each side for 1-2 minutes until golden brown but not cooked through.
-
7
Work in batches if necessary so the chicken is in a single layer in the pan.
-
8
Place the fried chicken in a large baking dish (use a 9x13 inch dish and it should fit in a single layer).
-
9
Heat 1 tablespoon of olive oil in a small saucepan, over medium heat.
-
10
Add the garlic and ginger and cook, stirring, for about 30 seconds, until fragrant.
-
11
Add the chicken stock, lemon juice, lemon zest, soy sauce, and sugar, and cook, stirring, until the sugar is dissolved.
-
12
Lower to a simmer and simmer until the liquid is reduced by half, about 5 minutes.
-
13
In a small bowl dissolve the remaining cornstarch in the water and whisk it into the sauce.
-
14
Continue cooking until thickened, 1-2 minutes.
-
15
Remove the sauce from the heat and pour it over the prepared chicken in the baking dish, turning the chicken to coat it completely.
-
16
Place the chicken in the oven and bake for 50-60 minutes until cooked through, turning the chicken to make sure its coated in the sauce once or twice during the baking time.
-
17
Serve over hot cooked rice.
