- 1 egg white
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup vegetable oil
- 1 tablespoon slivered garlic
- 1 tablespoon slivered ginger
- 3/4 cup chicken stock
- 3 tablespoons lemon juice
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon grated lemon rind
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon sesame oil
- 4 steamed baby bok choy, quartered
Beat egg white in a large bowl with a fork. Stir in cornstarch and salt to make a very thick batter. Add chicken and toss to coat. Let stand for 30 minutes at room temperature.
Heat oil in a wok over high heat. Working in batches, add chicken and fry for 2 minutes, or until golden and cooked through. Remove chicken from wok and place in a strainer to drain.
Carefully drain all but 1 tablespoon of oil from wok. Return wok to high heat, add garlic and ginger and stir-fry for 30 seconds, then add stock, lemon juice, sugar, soy sauce and lemon rind. Bring to boil, add cornstarch mixture and sesame oil and stir until thickened. Remove from heat and toss with chicken. Serve with steamed baby bok choy. Serves 2, or 4 as part of a larger menu.