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.


Chicken		16 oz

Egg		1
Soy Sauce	1.5 tbsp
Cooking Wine	1.5 tbsp

Corn starch	1.5 tbsp
Water		1.5 tbsp
Broth		3/8 cup
Soy Sauce	1.5 tbsp
Lemon		1
Honey		3 tbsp

Corn starch	3/8 cup
Frying oil	3/8 cup
Minced garlic	2 tbsp
Grated ginger	1 tbsp

Sesame seeds
Green onions
Lemon slices
  1.  Cut meat into chunks approximately 2cm cubed
  2. Whisk marinade, add meat, let sit for 20+ minutes
  3. Squeeze juice of lemon, mix with other sauce ingredients, set aside
  4. Add starch to meat and marinade, mix
  5. Heat oil to 325F in a wok
  6. Fry meat in batches, 5-6 minutes or until golden brown. Keep the pieces separated
  7. Remove meat, drain oil, place on paper towels
  8. Empty wok, re-add 1tbsp of oil
  9. Fry garlic and ginger 30 seconds
  10. Add sauce, thicken to taste
  11. Remove from heat, mix meat into sauce
  12. Serve and garnish as desired