Chinese Lemon Chicken

Source: Angela Lowry

1 pound boneless chicken breasts -- cut in 1 1/2" cubes

1 egg white

1 tsp salt

2 tsp cornstarch or arrowroot

1 cup peanut oil or other high heat tolerant oil

SAUCE:

1/2 cup homemade chicken broth

2 Tbsp fresh lemon juice

1 Tbsp sugar

1 Tbsp soy sauce

2 Tbsp rice wine (optional)

1 Tbsp garlic -- finely sliced

1 dried and crushed red chili or 1/8 tsp. red pepper

1 Tbsp grated lemon zest

1 tsp cornstarch or arrowroot, blended with 1 tsp water

Mix cut chicken with egg white, salt and cornstarch in bowl; refrigerate for 20 minutes. Heat large pan until very hot; add oil. When oil is very hot, remove pan from heat and immediately add chicken pieces, stirring vigorously too keep from sticking. As soon as chicken pieces turn white in abut 2 minutes, quickly drain chicken and all of the oil; discard the oil. Mix in saucepan all sauce ingredients except cornstarch mixture and bring to simmer. Slowly add cornstarch mixture stirring all the while. When sauce has slightly thickened add chicken and mix. Turn onto a platter and serve at once.