Ingredients
- 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
Instructions
Step 1
Dip one chicken slice at a time into the cornstarch. Then bathe them in the beaten eggs, shake it to remove any excess. put them back into the cornstarch so that they are lightly dusted. Set aside.
Step 2
Vigorously mix chicken stock, lemon juice, soy sauce, brown sugar, lemon zest and the chopped chili in a bowl, set aside.
Step 3
Add oil in the wok, heat it over a medium-high temperature till hot. Fry chicken pieces in small batches, and keep turning them till crispy. Use a slotted spoon to take the chicken out and place onto paper towels to absorb any excess oil.
Step 4
Stir-fry ginger and garlic for 30 seconds while stirring, then add and boil the lemon sauce.
Step 5
Add cornstarch and dissolved it in water, then cook till the sauce become thick. Put the chicken in and stir-fry till warmed and glazed. It takes around two minutes. Then add in the rest of ingredients and take out from the heat.
Step 6
Served with rice or a crisp, green salad if prefer.
