Lemon Chicken
A delightful dish featuring crispy chicken coated in a tangy lemon sauce, perfect for any occasion.
Equipment
- Large Mixing Bowl
- Frying Pan
- Whisk
Ingredients
- 600 g boneless chicken thigh or breast
- ½ cup cornflour for coating
- 1 large egg
- 2 Tbsp. vegetable oil for frying
- 75 ml fresh lemon juice
- 2 Tbsp. brown sugar
- 2 Tbsp. honey
- 2 tsp. garlic crushed
- ¼ cup soy sauce
- ½ cup chicken stock
- 1 Tbsp. cornflour for thickening
- 50 ml water
- 1 spring onion sliced
- 1 tsp. sesame seeds for garnish
- Steamed greens and rice to serve
Instructions
- Cut the chicken into bite-sized pieces and coat with the cornflour.
- Mix the egg with the chicken until well coated. Let sit while you prepare the sauce.
- In a separate bowl, combine lemon juice, brown sugar, honey, garlic, soy sauce, and chicken stock. Whisk until sugar is dissolved.
- Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken pieces until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- Wipe excess oil from the pan and add the lemon sauce mixture. Simmer for about 2 minutes.
- Mix the second measurement of cornflour with water and add to the sauce. Stir until thickened.
- Add the crispy chicken back to the pan, tossing to coat in the sauce. Simmer for another minute.
- Garnish with spring onions and sesame seeds. Serve hot with steamed greens and rice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.