1. Squeeze the lemon juice and cut several slices of lemon zest for use. Debone and cut the chicken thigh into a bowl. Add 1/3 tsp of salt, 1/3 tsp of white pepper, 1/2 tbsp of brandy, and 1 egg white. Measure 1.5 tablespoons of cornstarch and stir well. If it is too dry, add 1 tablespoon of water. Grab until the water is completely absorbed. Add 1 tablespoon of vegetable oil. Grab well and let stand for 30 minutes or more;
2. Fry the chicken on medium heat until light yellow, remove the oil and let cool for about 10 minutes;
3. Increase the fire, deep fry to a darker golden color, drain the oil and set aside;
4. In a bowl, add 1.5 tbsp freshly squeezed lemon juice, 1.75 tbsp sugar, 1/2 tbsp cornstarch, 1/8 tsp salt, about 1/4 cup water, and 1 tsp sesame oil. Stir well and add to the pot , Stir while cooking, cook until large bubbles, turn off the heat;
5. Pour the fried chicken nuggets and lemon zest into the pot, stir evenly, and serve, Enjoy!
Tips:1. Fresh lemon juice will be more sour, and the amount of sugar used may be more than when it is mixed with other vinegars;
2. Add a small amount of shredded lemon zest after cooking the gorgon juice, and then stir it into the chicken nuggets to feel more lemony.
