Chinese Lemon Chicken

This is great served with jasmine rice. If you like a lot of sauce you might want to double it.

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 1 1⁄4 lbs chicken breasts, cut into bite-size pieces
• 1  egg (beaten)
• 1  tablespoon cornstarch
• 2  tablespoons soy sauce

• Sauce

• 1⁄2 cup sugar
• 2  teaspoons chicken bouillon granules
• 1⁄2 teaspoon garlic powder
• 2  tablespoons cornstarch
• 1  cup water
• 1⁄2 cup lemon juice (I use more)
• 2  tablespoons ketchup
•  cornstarch, for dipping
•  vegetable oil (for frying)

Directions

1. Mix together the egg, 1T cornstarch and soy sauce.
2. Place in a gallon size ziplock with the chicken and allow to marinade 10 minutes or more.
3. Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown.
4. Sauce:
5. Mix first 4 sauce ingredients in a sauce pan.
6. Add water, juice, and ketchup whisking to prevent lumps.
7. Cook till thick and clear and serve with chicken over rice or use as dipping sauce and "chicken nuggets".
8. Cook time is approximate.