Breaded Chicken Balls With Lemon Glaze
photo by Moor Driver
- Ready In:
- 2 1⁄2 lbs boneless skinless chicken breasts (can use up to 3 pounds)
- 2 tablespoons soy sauce
- 1⁄2 teaspoon salt
- 2 large eggs
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon baking powder
- 1 pinch white pepper
- 2 cups vegetable oil
- 1⁄3 cup sugar
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 3⁄4 teaspoon salt
- 3 slices lemons (peeled)
- 2 tablespoons oil
- 1 drop yellow food coloring (optional)
- 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.
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This recipe does not taste much like what I order at the local Chinese restaurant. It's almost like ... lemonade chicken. But, it will say, it is extremely delicious! My young kids both had thirds and my husband went back for seconds. Also, I only used 1.5 lbs of chicken and put the extra sauce on top of the rice.