Ingredients:
600g/21oz Chicken Tenderloins cut into bite size pieces
1 Large Egg
2 Tbls Soy Sauce
2 Tbls Chinese Rice Vinegar
1/2 Cup Cornflour
1/2 Cup Vegetable Oil
Lemon Sauce:
1 Tbls Oil
3 Teaspoons Minced Garlic
1 Teaspoon Finely grated Ginger
1/2 Cup Chicken Stock
2 Tbls Soy Sauce
Juice of 1 Lemon (3-4 tbls)
2 Tbls Sugar
2 Tbls Honey
2 Tsps Cornflour (Cornstarch) dissolved in 2 tablespoons water
1 Tsp Sesame Seeds to garnish
Sliced Spring Onions to garnish
Lemon slices to serve
Method:
For the chicken-
In a large bowl whisk egg, soy sauce and rice vinegar.
Add in the chicken, mix well and allow to marinate for 30 minutes, covered.
Place cornflour into a large baking dish.
Pour chicken and marinade into the cornflour and coat the chicken. Heat oil in a large pan. When it is hot fry the chicken in batches in a single layer for about 5 minutes turning half way through. Drain on a plate lined with a paper towel.
For the sauce-
Heat the oil and saute the garlic and ginger for about 30 seconds. Add stock, soy sauce, lemon juice, sugar, honey and a pinch of salt. Whisk, bring to simmer until the sugar dissolves. Whisk in the cornflour into the simmering sauce and stir until thickened. Toss chicken into the sauce until evenly coated (about 2 minutes).
Serve on a bed of rice and garnish with sesame seeds, spring onions and lemon slices.
Enjoy!
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