Lemon Chicken, Hunan Style, but this one does have a little variation. I decided to include it since some of you may or may not want to try multiple sauces. I don't know which one I liked better. So my advice, if your going to try it, would be to make my original Lemon Chicken, Hunan Style, and then check out the ingredients for the sauces in each recipe and see which one sounds better to you. They both have some interesting ingredients, and some that may even turn you off, but I promise they are both great.
I tried this recipe because the picture looked so good....in fact it looked so good that I decided to replace my other recipes picture (That I took and it looked horrible) with the one for this recipe and just put up a picture of the sauce for this one instead.
½ cup lemon juíce
2 tsp powdered chícken stock (For GF, please check your brand)
2 tbls cornstarch (corn flour)
2 tbls honey
2½ tbls brown sugar
1 tsp grated gínger
1¾ cups water
For the sauce, combíne all the íngredíents ín a saucepan and stír over a low heat untíl ít boíls and then thíckens.
**Randi's Side Notes**
~ Now mine didn't turn out this yellow, so either they added food coloring to theirs to make it brighter or I did something wrong....either way...it still tastes great.
~ I wouldn't suggest just trying it on your finger. It doesn't have the best flavor all by itself but with the chicken it is magical.
~ If you want to check out the original recipe with the batter for the chicken, you can check it out here, but like I said. I wasn't a huge fan of the batter, it wasn't very crunchy and with it having so much egg in it I thought it tasted kind of soggy like it had scrambled eggs on it.