You will need:
- 1 large egg, beaten
- 1 tsp Asian seasoning
- 4 chicken breasts, cut into strips
- 65 g cornstarch
- 45 ml chicken stock
- 90 ml lemon juice
- 1 chilli, chopped
- 2 tbsp soy sauce
- 1 tbsp dark brown sugar
- 2 tsp lemon zest
- 3 tbsp peanut oil
- 1 ½ tsp cornstarch, dissolved in 1 tbsp water
- 2 tsp ginger, minced
- 1 garlic clove, minced
- 3 scallions, diagonally sliced
- 1 tbsp toasted sesame seeds
- a handful of fresh coriander, chopped
Step 1:
Take the chicken slices and dip them into the cornstarch one at a time. Next, bathe them in the egg wash and shake well to remove any excess. To complete the coating, put them back into the cornstarch leaving them lightly dusted and then place to one side.
Step 2:
In a bowl combine the chicken stock, lemon juice, soy sauce, brown sugar, lemon zest and the chopped chilli. Mix the ingredients together vigorously and then set aside.
Step 3:
Put the oil in the wok and heat over a medium-high temperature until hot. Add the pieces of chicken in small batches and fry, turning them until they become crispy. Remove the chicken using a slotted spoon and place it onto paper towels to absorb any excess oil.
TIP:
You may have to add more oil with each batch so don't forget to let it reheat before frying again.
Step 4:
Taking care, discard nearly all of the oil remaining in the wok, leaving just a little for cooking the remaining ingredients. Then place the wok back on the stove to reheat the oil.
Step 5:
First add the ginger and the garlic and stir-fry for 30 seconds then while still stirring, add the lemon sauce we prepared earlier and bring it to a boil.
Step 6:
Pour in the cornstarch dissolved in water and cook until the sauce thickens. Put the chicken in the wok and stir-fry until it is warmed and glazed with the sauce. This takes about 2 mins. Add the remaining ingredients and remove from the heat.
Step 7:
This tasty dish can be served with rice or a crisp, green salad.
No comments:
Post a Comment