lemon and sesame chicken

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These delicate strips of chicken are at their best if you have time to leave them to marinate overnight so they can really soak up the flavours.

 

4 large chicken breast portions, skinned and cut into strips

15 ml light soy sauce

15 ml Chinese rice wine

2 garlic cloves, crushed

2 tsp finely grated fresh root ginger

1 egg, lightly beaten

150 g cornflour

sunflower oil for deep-frying

toasted sesame seeds to sprinkle rice or noodles

 

 

FOR SAUCE:

15 ml sunflower oil

2 spring onions, finely sliced

1 garlic clove, crushed

2 tsp cornflour

90 ml chicken stock

2 tsp finely grated lemon rind

30 ml lemon juice

2 tsp sugar

1/2 tsp sesame oil

salt

 

Place the chicken strips in a large, non metallic bowl. Mix together the light soy sauce, rice wine, garlic and ginger and pour over the chicken. Toss together to combine.

Cover the bowl of chicken with clear film and place in the fridge for 8-10 hours, or overnight if that is more convenient.

 

When ready to cook, add the beaten egg to the chicken and mix well, then tip the mixture into a colander to drain off any excess marinade and egg.

 

Place the cornflour in a large plastic bag and add the chicken pieces. Shake it vigorously to coat the chicken strips.

Fill a wok one-third full of sunflower oil and heat to 180 degrees ( or until a cube of bread, dropped in the oil, browns in 45 seconds).

Deep-fry the chicken, in batches, for 3-4 minutes. Lift out the chicken using a slotted spoon an drain on kitchen paper. Reheat the oil and deep-fry the chicken once more, in batches, for 2-3 minutes.

Remove with slotted spoon and drain on kitchen paper. Pour the oil out and wipe out the wok with kitchen paper.

To make the sauce, heat the wok, then add the sunflower oil. When the oil is hot add the spring onions and garlic and stir-fry for 1-2 minutes. Mix together the cornflour, stock, lemon rind and juice, sugar, sesame oil and salt and pour into the wok.

Cook over a high heat for 2-3 minutes until thickened. Return the chicken to the wok, toss lightly to coat with sauce, and sprinkle over the toasted sesame seeds. Serve with rice or noodles.

 

 

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