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Export 10 ingredients for grocery delivery
Step 1
In a heavy-bottom, medium-size saucepan, place the lemon juice, tamari or soy sauce, brown sugar, lemon zest and ground ginger, and whisk to combine well.
Step 2
Pour about half of the chicken stock into a small bowl, whisk the 2 tablespoons cornstarch into the stock until it is smooth and pour into the saucepan.
Step 3
Pour the remaining chicken stock into the saucepan as well, and whisk to combine well. Set the saucepan aside.
Step 4
Place the egg and water mixture in a medium bowl. Place the cornstarch for dredging in a separate, medium bowl. Add the garlic salt to the cornstarch, and whisk to combine.
Step 5
Dredge the chicken pieces through the egg wash, then dip in the cornstarch to coat lightly. Shake off any excess. I like to dredge all the chicken at once before I begin to cook it, so I place the coated chicken on a baking sheet lined with parchment paper along the way.
Step 6
In a wok or a large, heavy-bottom sauté pan, place about 1/4-inch of frying oil over medium heat until shimmering.
Step 7
Add the chicken in batches and fry until crisp – for about 2-3 minutes total, turning once. Do not crowd the pan.
Step 8
The chicken will not brown, but it will crisp. Remove and drain on paper towels. Add more oil as necessary.
Step 9
To make the sauce, place the saucepan with the lemon/soy mixture over medium heat, and bring to a boil.
Step 10
Lower the heat to medium-low and cook, whisking constantly until thickened (about 3 minutes).
Step 11
Toss the chicken in the sauce, and serve immediately over rice.