Lemon Chicken

Directions

1. 1
   In medium bowl, beat the egg lightly with the Asian seasoning.
2. 2
   Place 1/4 cup cornstarch in a shallow dish.
3. 3
   One at a time, dredge the chicken in the cornstarch and dip into the egg wash, shaking to remove any excess.
4. 4
   Dredge again in the cornstarch to lightly coat.
5. 5
   Place on a baking dish and let stand for 5 minutes.
6. 6
   Just before cooking, shake off any excess cornstarch.
7. 7
   In a bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce, brown sugar, and lemon zest.
8. 8
   Set aside.
9. 9
   In a wok, heat the oil over medium-high heat until hot but not smoking.
10. 10
    Add the chicken strips (making sure not to overcrowd the pan.)
11. 11
    Fry them for about 3 minutes, until crisp, turning once.
12. 12
    Remove with a slotted spoon and drain them on paper towels.
13. 13
    In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water.
14. 14
    Pour nearly all the oil out of the wok.
15. 15
    Add the green onions, ginger, and garlic and stir-fry for 30 seconds.
16. 16
    Add the lemon sauce, stir to combine, and bring to a boil.
17. 17
    Add the cornstarch mixture and cook, stirring, until thick.
18. 18
    Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.
19. 19
    Remove from the heat and divide among 4 plates.
20. 20
    Garnish with the julienned green onions and toasted sesame seeds and serve.