Chinese Lemon Chicken

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  Chicken Tenderloins(595g)
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  Egg, Whole, Large
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  Soy Sauce, Low Sodium(15g)
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  Chinese cooking wine (Shaoxing)(15g)
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  Cornstarch(180g)
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  Vegetable oil(120g)
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  Vegetable oil(15g)
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  Garlic(15g)
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  Ginger, Fresh Root(5g)
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  Low Sodium Chicken Broth(120g)
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  Soy Sauce, Low Sodium(30g)
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  Lemon Juice, Fresh(60g)
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  2 tablespoons sugar
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  Honey(30g)
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  1 pinch salt (to taste)
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  Cornstarch(5g)
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  Sesame seeds(5g)
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  Green Onion (Scallion)(15g)
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  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 or baking tray. 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 it reaches 325°F (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 or skillet with a paper towel, removing excess oil. Add a small amount of fresh vegetable oil and heat over medium-high heat for about 1 minute.
5. 5Add the minced fresh garlic and ginger to the hot oil and sauté for 30 seconds until fragrant, then add the chicken broth, low sodium soy sauce, fresh lemon juice, honey, and a pinch of 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 until evenly coated and heated through.
8. 8Divide the finished lemon chicken evenly into 4 airtight containers while hot, then garnish with sesame seeds and sliced green onions before serving or storing in the refrigerator.