2 boneless chicken breasts, cut into bite-size pieces
Juice of ½ lemon
2 T chili garlic sauce
2 T hoisin sauce
¾ cup cornstarch
Add chicken pieces to a resealable plastic bag.
Pour in about ¼ cup of the marinade & sauce.
Seal bag and rub marinade over chicken to completely cover.
Place the sealed bag in a bowl and refrigerate 2 to 4 hours.
Make Dredging Ingredients.
In one bowl, add the eggs.
In a large resealable plastic bag, mix together the cornstarch and flour
Season cornstarch mixture with salt and pepper.
In a large skillet or wok, heat the oil and fry the chicken until golden brown on all sides. This can be done in 2 batches.