Two Large skinless Chicken breasts, cut into thin stripes
Beat a egg with half a tsp of salt and pepper in a bowl
Put half a cup of corn starch in a second bowl
Preheat a pan with a couple inches of oil or use a deep fryer set at 350 degree heat wise
Put your chicken stripes into the egg wash and mix to get a good coating of egg wash on the meat.
Place the egg coated chicken stripes into the corn starch and coat it, then add them to the basket or carefully lower them into the pre-heated oil..
Cook till golden brown, Drain on paper towel or into a straining bowl that will allow the oil to drip off (if you prefer not to use paper towels).
The Lemon Sauce
Once the meat is cooking and into the oil..
In a small pan, add 1/2 cup of lemon juice, 1/4 or 1/3rd cup of sugar (depending on how sweet you like it), 1/2 cup of water, 1 tsp of minced or chopped very finely ginger, 1/2 tsp of salt and 1/2 tsp of white pepper.
Start all of the above at a med-heat.. once its simmering
In a small bowl add one tbsp. of cornstarch and follow its directions on how much water to add and blend it till its liquid, pouring slowly and whisking it into the heated simmering sauce above.. it will cook in 1 to 2 minutes thickening it and cooking clear.
This sauce WILL be much paler then what you are used to in the Chinese menu’s if you want the bright color.. add one drop of yellow food color (its really not needed but if you want it that bright yellow, you will need to use it) and it will pop that color up.
Once your chicken has a min to drain, then pour over the sauce, sprinkle with at least 1 tbsp. of Saseme seeds, (make sure no one is allergic to them or if so, just don’t use them) and if you want extra color. Up to half a cup of finely diced green onion both green and white part.
Serve with a side of fluffy rice and perhaps fast fried veggies.. butter/salted fresh snap pea’s would be a excellent choice.
While it seems like a lot of steps above.. it comes together very quickly and its a delightful treat for a evening supper with the family!