Chinese Lemon Chicken

Steps

1. 1In a bowl or measuring cup, whisk together the chicken broth, lemon juice, lemon zest, soy sauce, garlic, ginger, sugar, and corn starch until smooth. Set aside.
2. 2Add enough olive oil to a large skillet to completely coat the bottom and heat it over medium heat until it’s hot and rippling.
3. 3Place the cut pieces of chicken into a bowl with the beaten egg and toss to coat them completely in the egg.
4. 4Dip each piece of chicken into the cornstarch, coating it completely and place it in the hot skillet.
5. 5Repeat with the remaining chicken, placing the pieces in a single layer in the pan. Do this in a couple batches if it doesn’t all fit in a single layer.
6. 6Cook the chicken until it’s golden brown and cooked through, about 3-4 minutes per side.
7. 7Move the chicken to a paper towelled lined plate to drain and add a little more oil to the pan if needed to cook the rest of the chicken.
8. 8Wipe out any excess oil in the pan and return it to medium heat.
9. 9Pour the sauce into the pan and cook, stirring, over medium heat until it comes to a boil.
10. 10Continue cooking for 1-2 minutes until the sauce thickens a bit, and then lower the heat to a simmer.
11. 11Return the chicken to the pan and stir to coat it in the sauce. Simmer for 1-2 minutes in the sauce and then serve it over hot cooked rice.