Breaded Chicken Balls With Lemon Glaze

1. 1

   Slice the breasts into about 1-1/2-inch cubes (or smaller) then place in a large bowl.

2. 2

   Toss the chicken strips with 2 tablespoons soy sauce and 1/2 teaspoon salt; cover and chill for 20 minutes.

3. 3

   For the batter; in a small bowl beat the eggs with 1/4 cup cornstarch, baking powder and pinch white pepper.

4. 4

   Heat 2 cups vegetable oil in a wok to 350 degrees F.

5. 5

   Using clean hands completely coat/toss the chicken with the cornstarch batter.

6. 6

   Place chicken in the hot oil and fry (in batches) until browned and cooked through; set aside to a large serving plate and tent loosely with foil to keep warm while making the lemon sauce.

7. 7

   For the lemon glaze; in a medium bowl combine 1/3 cup sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, 3/4 teaspoon salt and food coloring (if using) mix until combined then add in the peeled lemon slices.

8. 8

   Heat 2 tablespoons oil in the wok and slowly stir in the lemon glaze mixture; cook stirring until the glaze is clear (at this point you can remove the lemon slices or leave in the sauce).

9. 9

   Drizzle the glaze over the chicken.

10. 10

    Place fresh lemon slices on top if desired.

11. 11

    Serve with cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.