Replicate one of my Chinese takeaway favourites at home! This easy to cook dish is sweet, sticky and sour and served up with a portion of fluffy egg fried rice is a delicious alternative to heading out to your local takeaway. You really must give it a try.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Medium
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Ingredients
chicken thighs 500 g (diced)
cornflour 1 tbsp
lemon 1 (zest & juice)
spring onions 4 (chopped)
chicken stock cube 1
garlic paste 1 tbsp
ginger paste 1 tbsp
sugar 3 tbsp
soy sauce 1 tbsp
basmati microwave rice 500 g
sesame seeds to serve
vegetable oil 400 ml
Method
Dice the chicken thighs into bite size pieces.
In a large bowl combine the chicken with the cornflour and season with salt and pepper. Mix well and leave to marinate for at least 20 minutes.
You will need enough vegetable oil so that the chicken is covered when you fry it. Heat the oil in a deep pan until it reaches 185°C. If you don't have a thermometer you can test the oil by dropping a breadcrumb into it, if it sizzles right away and turns golden-brown, then it's ready to use.
Carefully lower the chicken into the pan and fry it for around 4 minutes, or until it reaches an internal temperature of at least 75°C. I like to do this in two batches so as not to overcrowd the pan. Remove the chicken from the pan with a slotted spoon and drain on kitchen paper.
Juice and zest the lemon. Chop the spring onions.
Make up the chicken stock cube with 100ml boiling water.
Prepare the sticky lemon sauce. In a small bowl combine the garlic paste, ginger paste, sugar, lemon juice and zest, soy sauce, chicken stock, a dash of cornflour and season with salt.
Cook the rice as per the packet instructions.
Heat a dash of oil in a large frying pan over a medium heat. Add the chicken and spring onions and fry for 30 seconds. Add the sticky lemon sauce and coat the chicken, simmer for a couple of minutes until the sauce thickens, sprinkle with the sesame seeds.
Plate up - serve the rice with the sticky lemon chicken and sprinkle the spring onions on top.
