Lemon and Sesame Chicken Recipe
 These delicate strips of chicken are at
their best if you have time to leave them to marinate overnight so that
they can really soak up the flavors. The subtle fragrance of lemon
perfectly complements the rich taste of fried chicken and the nutty sesame
seeds.
Ingredients: (Serves 4)
4 large chicken breast portions, skinned and
cut into strips
15 ml/1 tablespoon light soy sauce
15 ml/1 tablespoon Chinese rice wine
2 garlic cloves, crushed
10 ml/2 teaspoons finely grated fresh root
ginger
1 egg, lightly beaten
150 g/5 oz cornstarch (cornflour)
Sunflower oil, for deep-frying
Toasted sesame seeds, to sprinkle
Rice or noodles, to serve
For the sauce:
15 ml/1 tablespoon sunflower oil
2 scallions (spring onions), finely sliced
1 garlic cloves, crushed
10 ml/2 teaspoon cornstarch (cornflour)
90 ml/6 tablespoons chicken stock
10 ml/2 teaspoon finely grated lemon rind
30 ml/2 tablespoons lemon juice
10 ml/2 teaspoon sugar
2.5 ml/½ teaspoon sesame oil
Salt
Method:
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 (plastic wrap) and place in the refrigerator
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 cornstarch in a large plastic
bag and add the chicken pieces. Shake it vigorously to coat the chicken
strips thoroughly.
Fill a wok one-third full of sunflower oil
and heat to 180ºC/350ºF (or until a cube of bread, dropped into the oil,
browns in 45 seconds). Deep-fry the chicken, in batches, for 3-4 minutes.
Lift out the chicken using a slotted spoon and drain on kitchen paper.
Reheat the oil and deep-fry the chicken once more, in batches, for 2-3
minutes. Remove with a 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 scallions and garlic and
stir-fry for 1-2 minutes. Mix together the cornstarch, 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.
Happy Cooking,
Carol |
