This lemon chicken balls recipe is perfect served over rice and stir fried vegetables of your choice.
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Slice breasts into 1 and 1/2-inch cubes and place in a large mixing bowl.
Toss chicken with soy sauce and salt and then cover and refrigerate for about 20 minutes.
Mix together the eggs, cornstarch, baking powder and pepper in a large mixing bowl.
Heat 2 cups vegetable oil in a wok to 350 degrees F.
Toss the chicken with the cornstarch batter.
Place chicken in the hot oil and fry until browned and cooked through. Set aside and tent with aluminum foil to keep warm while preparing the glaze.
Combine sugar, cornstarch, chicken broth, lemon juice and salt mix in a large mixing bowl. Add in peeled lemon slices.
Heat oil in wok and slowly stir in the lemon glaze. Cook until the sauce is clear.
Transfer glaze to a large bowl and toss in chicken. Toss to coat.
Delicious served with steamed rice and stir fry vegetables.
(Makes 6 servings)