1 1/2 lbs chicken breasts (or two double skinless chicken breasts), cubed |
1 egg |
1/2 cup cornstarch for dipping |
2 tbsp peanut oil for shallow frying |
marinade |
1 teaspoon sesame oil |
2 teaspoons rice wine (or sherry or vinegar) |
2 teaspoons corn starch |
sauce |
4 oz lemon (or 1 large lemon), sliced thinly |
1/3 cup water |
1/3 cup apple cider vinegar |
1/3 cup dark brown sugar |
1 tsp corn starch (mixed in 1 tbsp water) |