Chinese Lemon Chicken

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  21 oz Chicken Tenderloins
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  1 Egg, Whole, Large(44g)
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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Chinese cooking wine (Shaoxing)
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  0.8 cup Cornstarch
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  0.5 cup Vegetable oil
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  3 tsp Garlic
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  1 tsp Ginger, Fresh Root
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  0.5 cup Low Sodium Chicken Broth
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  4 tbsp Lemon Juice, Fresh
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  2 tbsp 2 tablespoons sugar
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  2 tbsp Honey
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  1 1 pinch salt (to taste)
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  1 tsp Sesame seeds
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  1 tbsp Green Onion (Scallion)
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  5 5 lemon slices (to serve - optional)

Instructions

1. 1Whisk together the eggs, low sodium soy sauce, and Chinese cooking wine in a large shallow bowl. Add the chicken tenderloins, toss to coat evenly, and marinate covered for 20 minutes at room temperature.
2. 2Spread the cornstarch onto a large plate. Remove chicken from marinade, allowing excess liquid to drip off, then coat each piece evenly with cornstarch, lightly pressing so it adheres.
3. 3Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 2–3 minutes). Working in batches to avoid crowding, fry the chicken for 5–6 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
4. 4Wipe out the wok with a paper towel, add a small amount of fresh vegetable oil, and heat over medium-high heat for about 1 minute until shimmering.
5. 5Add the minced garlic and ginger to the hot oil and sauté for 30 seconds until fragrant, then add the chicken broth, low sodium soy sauce, lemon juice, honey, and salt. Bring to a simmer over medium heat for 2–3 minutes until the honey dissolves.
6. 6Whisk cornstarch with 2 tablespoons water to create a slurry, then pour into the simmering sauce while stirring constantly. Cook for 1–2 minutes over medium heat, stirring continuously, until the sauce thickens and coats the back of a spoon.
7. 7Return the drained chicken to the sauce and toss gently for 1–2 minutes over medium heat until evenly coated and heated through.
8. 8Divide the finished lemon chicken evenly into 4 airtight containers while hot, then top each with sesame seeds and sliced green onions before refrigerating.