Breaded Chicken Balls With Lemon Glaze

READY IN: 35mins




  • Slice the breasts into about 1-1/2-inch cubes (or smaller) then place in a large bowl.
  • Toss the chicken strips with 2 tablespoons soy sauce and 1/2 teaspoon salt; cover and chill for 20 minutes.
  • For the batter; in a small bowl beat the eggs with 1/4 cup cornstarch, baking powder and pinch white pepper.
  • Heat 2 cups vegetable oil in a wok to 350 degrees F.
  • Using clean hands completely coat/toss the chicken with the cornstarch batter.
  • 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.
  • 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.
  • 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).
  • Drizzle the glaze over the chicken.
  • Place fresh lemon slices on top if desired.
  • Serve with cooked rice.