Lemon chicken was one of my favourite dishes growing up. Since my family weren't fans of making deep-fry dishes at home, it was a dish I could only taste outside the house. Actually, pan-frying the chicken will give pretty much the same result as deep-frying. I also replaced the white sugar with unrefined sugar (e.g. honey) to make it even healthier.
Ingredients：
1 - 2 chicken thighs/breasts (cut into small pieces)
1 tsp soy sauce
1/2 tsp Chinese wine
1/2 tsp sesame oil
1/4 tsp five spice powder
a pinch of salt and pepper
1 egg (beaten)
1/3 cup all purpose flour
lemon slices (for garnish)
Sauce
2 lemon (just the juice)
a pinch of lemon peel
3 tbsp honey
corn starch water (1 tsp corn starch + 1 tbsp water)
Steps：
1. In a bowl, marinade chicken with soy sauce, Chinese wine, sesame oil, five spice powder, salt and pepper for at least 30 minutes.
2. Heat oil in a pan over medium heat.
3. Dip chicken into the egg, then coat evenly with flour. Remove excess.
4. When the oil is hot enough, put the chicken in. Pan-fry for 1 minute, then flip and cook for another minute. Dish up.
5. Turn the heat up to medium-high, return the chicken to the pan again. Pan-fry for 2 minutes, then flip and cook for another minute or until golden brown. Dish up and set aside.
6. Cook lemon juice, lemon peel and honey in a pan over medium heat until the honey is dissolved. Adjust the taste to your liking by adding more lemon juice or honey.
7. Pour in corn starch water. Stir until it thickens a bit.
8. Pour it on top of the chicken. Garnish with lemon slices and serve.
If you'd like to use even less oil, you could bake the chicken in a 200-degree oven for 15 - 20 minutes or until golden brown.
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