Pollo al limón chino

Ingredientes

• 3 large chicken breasts (boneless, skinless)
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoon olive oil
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 2 tablespoon butter (unsalted)
• 1/2 cup lemon juice (freshly squeezed)
• 1/4 cup sugar (granulated)
• 2/3 cup chicken broth (low sodium)
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 2 green onions (chopped)
• 1 lemon (cut in wedges)

Preparación

1. 1

   Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.

2. 2

   Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.

3. 3

   Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.

4. 4

   Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.

5. 5

   Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.

6. 6

   Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.