Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes
10 oz (300g) skinless, boneless chicken breast/thigh, cut into small pieces
1/4 cup corn starch plus 1/4 cup plain flour
Oil, for deep-frying
1/2 teaspoon white sesame
1/2 tablespoon soy sauce
1/2 tablespoon Shaoxing wine, optional
1 tablespoon corn starch
3 tablespoons lemon juice
2 teaspoons sugar
5 tablespoons water
1 teaspoon corn starch
Pinch of salt, or to taste
Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
Coat the marinated chicken with the corn starch and flour mixture. Deep-fry the chicken until golden brown. Set aside.
Add the sauce into the wok and bring it to a quick boil.
Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
Dish out, top with the white sesame, and serve immediately.