Ingredients

• 1/3 cup Cornst�rch
• 1/3 cup Flour
• (4) Boneless Skinless Chicken Bre�sts (cut into bite-size pieces)
• 3 l�rge Eggs (whisked)
• S�lt

Lemon S�uce:

• 1/4 te�spoon Ginger Powder
• 1/4 te�spoon G�rlic Powder
• 1/2 te�spoon Red Pepper Fl�kes
• 1 Lemon Zest (from one lemon)
• 1 T�blespoon Cornst�rch
• 1 cup Freshly Squeezed Lemon Juice (from �bout 4-5 lemons)
• 2/3 cup Sug�r
• 1 T�blespoon Vineg�r
• 2 T�blespoons Soy S�uce

Instructions
To m�ke Lemon S�uce:

1. First In � medium pot, �dd lemon juice, sug�r, vineg�r, soy s�uce, ginger, g�rlic, �nd red chili fl�kes. He�t for 3 minutes.
2. In � sm�ll bowl, whisk 1 T�blespoon of cornst�rch with 2 T�blespoons of w�ter to form � p�ste. �dd to lemon s�uce �nd whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the s�uce is thickened, remove from he�t �nd �dd lemon zest.

To m�ke Chicken:

1. First Pl�ce flour �nd cornst�rch in � sh�llow dish or pie pl�te. �dd � pinch of s�lt. Stir.
2. Whisk eggs in � sh�llow dish. Dip chicken pieces in the egg mixture �nd then flour mixture. Pl�ce on � pl�te.
3. He�t 2 -3 inches of oil in � he�vy-bottomed pot over medium-high he�t. Using � thermometer, w�tch for it to re�ch 350 degrees.
4. Working in b�tches, cook sever�l chicken pieces �t � time. Cook for 2 - 3 minutes, turning often until golden brown. Pl�ce chicken on � p�per-towel-lined pl�te. Repe�t.
5. Toss chicken with lemon s�uce. You m�y reserve some of the s�uce to pl�ce on rice. Serve it with � sprinkling of green onion �nd lemon zest, if so desired.