Fried Chicken with Lemon Sauce

So this is my all time favorite Lemon Chicken recipe.  My sister and I prefer it with fried chicken, but you can make it healthier by pouring the sauce over grilled, broiled or baked chicken. 

RECIPE

1/2 C. sugar

1 C. chicken broth

2 tsp lemon zest

1/3 C. lemon juice (bottled)

1/4 C. light corn syrup

1 TBL Rice Vinegar

1/2 tsp Kosher salt

1/4 tsp fresh cracked pepper

1 large garlic clove, minced

2 TBL cold water

2 TBL cornstarch

* Mix cornstarch and water together and set aside.  In a medium saucepan, bring remaining ingredients to a boil, stirring constantly (but slowly).  Reduce heat and simmer for 3-4 minutes.  Turn up the heat so the sauce comes back to a rolling boil.  Mix the cornstarch again to get rid of any clumps and add it to the sauce.  Stir constantly and simmer until it thickens- a couple minutes.  Let the sauce cool/rest for 5 minutes, then toss it with some Fried Chicken Nuggets (see recipe from Monday's post) and serve with steamed rice.  Garnish with crushed red pepper flakes- optional (I like a hint of heat).

Tips:

• If the sauce is too thin, add one more TBL cornstarch mixture.
• I used 1 1/2 C. uncooked white rice.
• I sliced up the lemon I grated and put it in for the picture- I don't normally do that, but it turned out really pretty.  If you're trying to impress a guest, add it for looks (just be careful not to get a seed in the sauce)!  OR you can squeeze the lemon and use it for part of the juice needed.  I have found that the bottled juice is more potent, giving the sauce a better flavor- (I save the lemon and use it for smoothies or something else so it doesn't go to waste.). 
• Rice Vinegar is sweeter- it's worth buying cause it will keep in your cupboard forever and it makes a difference for Chinese sauces.  If you're in a pinch and don't have it, substitute regular white vinegar, but only use 1/2 TBL.