Fake Chinese Lemon Chicken

This is a nice break from the same old chicken. It is sweet and sour so it tastes kind of Chinese. I was enjoying it so much that I almost forgot to take a picture for the blog. I remembered when I was almost done. I know that this has 2 tablespoons of sugar, but the amount of sauce is way too much for the chicken. You use only like 1/3 of the sauce and the rest you can throw away. I normally do not like to waste food, but the sauce really is just lemon juice, water and sugar. You only get like a teaspoon or less of sugar here since you only need a drizzle.

Fake Chinese Lemon Chicken
1 boneless, skinless chicken breast
1/4 cup chopped shallots or 1 chopped scallion
1 tablespoon grated ginger
2 garlic cloves, chopped fine or grated
Zest of 2 lemons
3 tablespoons soy sauce
1 tablespoon sherry, sweet or dry
Black pepper
1 egg
All purpose or whole wheat flour, enough for dredging
1/4 cup fresh lemon juice
1/2 cup chicken or beef stock
2 tablespoons sugar
1 tablespoon cornstarch

Cut the chicken into long strips. Put into a plastic bag (that sits inside a bowl). Add shallots (or scallions), ginger, garlic, zest, soy sauce, sherry and pepper. Let it marinade for at least 30 minutes and up to 2 hours.
Remove the chicken from the marinade and coat in flour, egg and then flour. Set aside on a plate.

Put about 1/2 inch of olive oil into a skillet and let it get hot. A pinch of flour should sizzle when dropped into the oil.

Slide the chicken into the oil and cook it until 180 F. Remove and let the excess oil absorb on paper towels.

For the sauce, dissolve cornstarch in a little of the juice. Combine it with the stock, juice and sugar and bring to a boil. Put the chicken on a plate and drizzle with the sauce.