Poultry Recipes - Lemon and Sesame Chicken Recipe

Ingredients

• 4 large chicken breast fillets, skinned and cut into strips

• 15ml/1 tbsp light soy sauce

• 15ml/1 tbsp Chinese rice wine

• 2 garlic cloves, crushed

• 10ml/2 tsp finely grated fresh root ginger

• 1 egg, lightly beaten

• 150g/5oz corn flour (cornstarch)

• sunflower oil, for deep-frying

• toasted sesame seed, to sprinkle rice or noodles, to serve

For the sauce:

• 15ml/1 tbsp sunflower oil

• 2 spring onions (scallions), finely sliced

• 1 garlic clove, crushed

• I10ml/2 tsp corn flour (cornstarch)

• 90ml/6 tbsp chicken stock

• 10ml/2 tsp finely grated lemon rind

• 30ml/2 tbsp lemon juice

• 10ml/2 tsp sugar

• 2.5ml/1/2 tsp sesame oil

• salt

Serves 4

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Method:

1. Mix the chicken strips with the soy sauce, wine, garlic and ginger in a bowl. Toss together to combine, then cover and marinate in the refrigerator for 8-10 hours.

2. When ready to cook. add the beaten egg to the chicken and mix well, then drain off any excess liquid. Put the corn flour in a plastic bag, add the chicken pieces and shake to coat the strips.

3. Deep-fry the chicken in hot oil for 3-4 minutes for each batch. As each batch cooks, lift it out and drain on kitchen paper.

4. Reheat the oil and deep-fry all the chicken in batches for a second time, for 2-3 minutes. Remove and drain well.

5. To make the sauce, add the oil to a hot wok and stir-fry the spring onions and garlic for 1-2 minutes. Add the remaining ingredients and cook for 2-3 minutes until thickened.

6. Return the chicken to the wok, toss lightly to coat with sauce, and sprinkle over the sesame seeds. Serve with rice or noodles.