Lemon Chicken - egg

Method

• In medium bowl, beat the egg lightly with the Asian seasoning.
• Place 1/4 cup cornstarch in a shallow dish.
• One at a time, dredge the chicken in the cornstarch and dip into the egg wash, shaking to remove any excess.
• Dredge again in the cornstarch to lightly coat.
• Place on a baking dish and let stand for 5 minutes.
• Just before cooking, shake off any excess cornstarch.
• In a bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce, brown sugar, and lemon zest.
• Set aside.
• In a wok, heat the oil over medium-high heat until hot but not smoking.
• Add the chicken strips (making sure not to overcrowd the pan.)
• Fry them for about 3 minutes, until crisp, turning once.
• Remove with a slotted spoon and drain them on paper towels.
• In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water.
• Pour nearly all the oil out of the wok.
• Add the green onions, ginger, and garlic and stir-fry for 30 seconds.
• Add the lemon sauce, stir to combine, and bring to a boil.
• Add the cornstarch mixture and cook, stirring, until thick.
• Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.
• Remove from the heat and divide among 4 plates.
• Garnish with the julienned green onions and toasted sesame seeds and serve.