1 pound ground chicken
1/2 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons chopped onion
1 teaspoon cornstarch
3 cloves garlic, minced
1/2 teaspoon seasoning salt
2 tablespoons brown sugar
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 teaspoon soy sauce
3 tablespoons water
3 tablespoons chicken broth
2 tablespoons butter, softened
1 tablespoon green beans
In a large skillet, heat two tablespoons of lemon juice in a small saucepan over medium heat. Stir in a few drops of onion juices. Add chicken, oil, lemon juice and onion juice. Saute over high heat until chicken is cooked.
In a small bowl, mix together cornstarch, brown sugar, sesame oil, rice vinegar, soy sauce, water and chicken broth. Stir these into chicken mixture.
Heat yellow/orange oil in a small skillet over medium-high heat. Stir chicken into the frying oil. Fry chicken over high heat, turning once, for about 10 minutes. The chicken will be pink and crispy on the outside but brown on the inside. The inside will be coated with cooking liquid.
Return chicken to the skillet. Fry, turning once, for about 10 to 15 minutes. The inside will be golden brown and crisp again. Flip chicken over and fry until the top is crispy. Serve chicken hot from the spoon.