Ming's Lemon Chicken

Ingredients

• whole boneless chicken breasts, quart ered lengthwise
• teaspoon salt
• 1/2 teaspoon ground black pepper
• tablespoon sall-purpose flour
• cup water
• 1/2 cup white sugar
• lemons, zested and juiced
• cup sweet rice flour (mochiko)
• tablespoon scold water, or as needed
• cup soil for deep frying
• tablespoon scornstarch
• tablespoon swater
• egg yolk, beaten
• lemons, slice d

Instructions

1. Season chicken with salt and pepper. Roll in flour to coat.
2. Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.
3. Mix sweet rice flour with enough cold water to make a runny, pancake like batter. Add a pinch of salt and pepper.
4. Heat oil in a wok to 400 degrees F (200 degrees C). Dip chicken into the batter. Deep fry, a few pieces at a time, until light golden brown, 4 to 5 minutes per side. Drain oil and keep chicken warm on a serving platter.
5. Place lemon mixture over medium low heat. Dissolve cornstarch in 6 tablespoons water and pour into the saucepan. Stir until mixture reaches a syrupy thickness. Add egg yolk; stir quickly until completely combined. Remove from heat.
6. Cut chicken into bite sized pieces and serve with the lemon sauce. Garnish with lemon slices.

Tips

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.