At home we have been making grilled lemon-lime-white pepper marinated chicken for many years. It has become our default way of preparing chicken. I have often wondered what that basic flavoring would be like when served as breaded and deep fried bites served in a lemony, chicken broth sauce. This is our latest version.

I use boneless and skinless chicken. My preference is white meat but boneless and skinless chicken thighs also work well as does a mixture of the two. Make the pieces about the same size to make cooking even. May substitute your favorite frozen stir fry vegetables for the listed vegetable ingredients below.

• 1 pound boneless- skinless chicken cut into bite-sized pieces
• 2 teaspoons lime juice
• Salt to taste and 1/2 teaspoon white pepper

1 cup cornstarch for breading – Oil for deep frying

• 2 tablespoons lemon juice
• 1/4 cup rice wine
• 1/2 teaspoon ground ginger
• 1 egg, beaten

• Sauce
• 1 tablespoon lemon juice
• White pepper to taste, about ¼ teaspoon
• 1/2 teaspoon sesame oil
• 1 teaspoon lime juice
• 1 tablespoon sugar
• 1 cup chicken broth
• 3 teaspoons cornstarch (in broth slurry)

• Vegetables
• 1/2 green Bell pepper, cut in strips
• 1/2 red Bell Pepper, cut in strips
• 1/2 medium onion cut in strips
• Garnish
• Sliced scallions
• Toasted sesame seeds

1. Rinse the chicken under cold running water and pat dry with paper towels. Cut the chicken into bite-sized pieces. Mix all of the marinade ingredients in a small bowl. Add the chicken pieces and the marinade in a closeable plastic bag. Squeeze the air out and seal the bag. Turn and gently knead the bag several times during the marinade, a minimum of four hours or overnight.
2. Drain the chicken pieces in a colander to remove excess marinade liquid. Use plastic bag, breading box or a dredging pan to coat the chicken pieces with the cornstarch. Shake off excess cornstarch and place the coated chicken pieces on a rack for the coating to adhere to the meat surface, about 15 minutes.
3. Heat the frying oil to 350 - 360°F. Carefully add the chicken pieces to the oil; cook in batches. Cook until golden brown and an internal temperature of 165°. If you do not have a thermometer, cut one of the pieces; the juices should run clear. Place the cooked chicken pieces on a rack or paper towels to drain.
4. Add the first six ingredients of the sauce to a medium saucepan. Bring to a boil, reduce heat to a simmer and cook for five minutes while stirring often. Continue stirring while adding the cornstarch mixture. Cook and stir until the desired consistency (clings to the back of a spoon). Remove from heat and set aside. Heat a wok or frying pan. Add 2 tablespoons of oil. Stir fry the peppers and onions until bite tender.
5. Add the reserved chicken pieces to the vegetable mixture; stir and cooked until chicken is warmed. Add some of the prepared sauce, just enough to lightly coat the chicken and vegetables, toss until evenly coated. Remove the chicken vegetable mixture from heat and place on a serving platter. Garnish with sliced scallions and toasted sesame seeds. The chicken goes well with either rice or noodles. Pour the remaining sauce in to a gravy boat and serve on the side.