Breaded Chicken Balls With Lemon Glaze

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Tempura-style battered chicken tidbits soaked in a lemon glaze --- this can also be make using a meaty fish such a cod or halibut cut into small pieces, if you prefer a less sweeter glaze then reduce the sugar by a couple tablespoons --- serve with rice :)

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Steps

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Slice the breasts into about 1-1 / 2-inch cubes then place in a large bowl.

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Toss the chicken strips with 2 tablespoons soy sauce and 1 / 2 teaspoon salt.

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Cover and chill for 20 minutes.

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For the batter.

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In a small bowl beat the eggs with 1 / 4 cup cornstarch , baking powder and pinch white pepper.

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Heat 2 cups vegetable oil in a wok to 350 degrees f.

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Using clean hands completely coat / toss the chicken with the cornstarch batter.

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Place chicken in the hot oil and fry until browned and cooked through.

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Set aside to a large serving plate and tent loosely with foil to keep warm while making the lemon sauce.

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For the lemon glaze.

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In a medium bowl combine 1 / 3 cup sugar , 2 tablespoons cornstarch , 1 cup chicken broth , 2 tablespoons lemon juice , 3 / 4 teaspoon salt and food coloring mix until combined then add in the peeled lemon slices.

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Heat 2 tablespoons oil in the wok and slowly stir in the lemon glaze mixture.

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Cook stirring until the glaze is clear.

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Drizzle the glaze over t.

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Ingredients

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boneless skinless chicken breasts, soy sauce, salt, eggs, cornstarch, baking powder, white pepper, vegetable oil, sugar, chicken broth, lemon juice, lemons, oil, yellow food coloring