Total Time
45mins
Prep 20 mins
Cook 25 mins

This entree goes together quickly and is perfect with a side of fried or plain rice.

Ingredients Nutrition

Directions

  1. Cut chicken into 12 pieces.
  2. Combine 1/4 teaspoon salt, egg yolk, 1 tablespoon cornstarch; stir well.
  3. Toss with chicken to coat well.
  4. Dredge chicken pieces in 6 tablespoons cornstarch.
  5. Heat oil in wok or deep pan.
  6. Add chicken and deep fry until golden brown; remove and drain.
  7. Meanwhile, slice lemon and combine with vinegar, sugar, 1/2 teaspoon salt and water.
  8. Dissolve 1 teaspoon cornstarch in 1 tablespoon oil.
  9. Stir until slightly thickened; pour over chicken.
  10. Serve garnished with tomato and cucumber slices atop rice, if desired.

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