Chinese Lemon Chicken

Chinese Lemon Chicken (Serves 2 - 4)
Ingredient:
250g skinless chicken breasts (can cut into pieces if preferred)
1 cup cornstarch
3 cups vegetable oil
Lemon slices (optional)
White sesame seeds (optional)
Spring onion for garnish (optional)

Marinade:
1 tablespoon soy sauce
½ tablespoon oyster sauce
½ teaspoon sesame oil
½ teaspoon white pepper

Sauce: 
1 cloves garlic, minced
½-inch piece of ginger, minced
1½ tablespoons lemon juice
1 teaspoons lemon zest
4 tablespoon chicken stock
2 tablespoon sugar (adjust to taste)
1 teaspoon cornstarch dissolved in 2 tablespoon water

Method:
1. Combine the marinate sauces, coat the chicken with the marinade and let sit in the fridge for 30 minutes.

2. Heat the 3 cups of oil in your wok. Remove excess marinade off the chicken, then coat the chicken in the cornstarch. Shake off excess cornstarch before frying.

3.  When the wok is hot, add the chicken and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken and drain on paper towels. Cut chicken into strips and put on serving plate.

4. Transfer 1 tablespoon of the oil into a medium-sized pan/pot and heat over medium-high. When hot, add the garlic and ginger and saute briefly until fragrant, about 30 seconds.

 5. Add the lemon juice, lemon zest, chicken stock, and sugar (watch out for the splash). Stir until the sugar is dissolved and simmer until the liquid is reduced by nearly half. Add the cornstarch mixture to thicken the sauce.

6. Remove sauce from the heat, and pour over the fried chicken. Garnish with lemon slices, white sesame seeds or spring onion. Serve with white rice and maybe some broccoli.

Note: I prefer to fry chicken in small bite size pieces but if time is of issue, then frying the whole chicken breast is a much faster way.