Simple Chinese-takeout style recipe to use up a lemon. You can substitute other meats and fruits, though I would stay in the citrus family. Goes well with rice.
Ingredients
Chicken 16 oz Marinade: Egg 1 Soy Sauce 1.5 tbsp Cooking Wine 1.5 tbsp Sauce: Corn starch 1.5 tbsp Water 1.5 tbsp Broth 3/8 cup Soy Sauce 1.5 tbsp Lemon 1 Honey 3 tbsp Fry: Corn starch 3/8 cup Frying oil 3/8 cup Minced garlic 2 tbsp Grated ginger 1 tbsp Garnish: Sesame seeds Green onions Lemon slices
- Cut meat into chunks approximately 2cm cubed
- Whisk marinade, add meat, let sit for 20+ minutes
- Squeeze juice of lemon, mix with other sauce ingredients, set aside
- Add starch to meat and marinade, mix
- Heat oil to 325F in a wok
- Fry meat in batches, 5-6 minutes or until golden brown. Keep the pieces separated
- Remove meat, drain oil, place on paper towels
- Empty wok, re-add 1tbsp of oil
- Fry garlic and ginger 30 seconds
- Add sauce, thicken to taste
- Remove from heat, mix meat into sauce
- Serve and garnish as desired