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Chinese Buffet Style Lemon Chicken

Lord Byron's Kitchen
  • 80 minutes
  • Serves 10

INGREDIENTS

4

large chicken breasts, (cut into thin pieces and strips)

1 cup

corn starch

3

large eggs

3 tbsp

water

2 tbsp

low sodium soy sauce

1/2 cup

lemon juice

1 tbsp

lemon zest

1/2 cup

sugar

1 1/2 cups

water

2 tbsp

corn starch, (heaping tablespoons)

8 cups

vegetable oil, (for frying)