A delightful twist on a classic, this recipe combines crispy chicken with a tangy lemon ginger sauce.
Slice the chicken breasts in half horizontally and pound them to an even thickness.
Pounding the chicken ensures even cooking and tender texture.
Rub the chicken with minced garlic, grated ginger, salt, and white pepper. Let it marinate for 15 minutes.
Marinating enhances the flavor and aroma of the chicken.
Coat the chicken with flour, dip it in beaten egg, and then press it into the panko breadcrumbs.
Ensure the chicken is fully coated for maximum crispiness.
Heat oil in a frying pan to 350°F and fry the chicken until golden brown, turning occasionally.
Maintain the oil temperature for even frying.
In a saucepan, combine lemon juice, water, sugar, and cornstarch. Heat until the sauce thickens.
Stir constantly to avoid lumps in the sauce.
Slice the fried chicken into bite-sized pieces and drizzle the sauce over them before serving.
Serve immediately to enjoy the crispy texture.
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