Stir Fry Lemon Chicken
Epicurious Editor
Who doesn’t love sweet ’n’ tangy, battered ’n’ deep fried, Chinese-style lemon chicken? But, who wants all the fat calories that come with it? And, who wants the messy splatters of deep frying? With that in mind, I devised this stir-fry version of a family favourite that maintains the appearance and delicious lemony flavours of the original, but is considerably lower in fat and calories. Enjoy!
ingredients
- 4 teaspoons peanut oil
- 2 teaspoons toasted sesame oil
- 6 boneless, skinless chicken breasts - cut crosswise into 1/2-inch-wide strips
- BATTER
- 3/4 cup cornstarch
- 1/4 cup flour
- 1 teaspoon baking powder
- fine sea salt to taste
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon finely minced or grated fresh ginger
- 2 extra-large egg whites
- 1/2 cup ice-cold water
- LEMON SAUCE
- fine zest of 1 large lemon
- juice from 2 large lemons - approximately 6 tablespoons
- 1/2 cup fat-free chicken broth
- 1/3 cup sugar
- 2 tablespoons white corn syrup
- 3 tablespoons distilled/pure white vinegar
- 1 1/2 teaspoons canola or corn oil
- fine sea salt to taste
- 2 large cloves garlic - finely minced or grated
- 1 1/2 tablespoons cold water
- 4 teaspoons cornstarch
- GARNISH
- 1 green onion - thinly sliced
- additional fine lemon zest
- toasted sesame seeds
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