In this recipe, you will learn how to prepare this Asian-inspired crispy lemon chicken. You can find the ingredients very easily and you will see the sauce combines perfectly with the meat, because of its sweet and sour nuances.
1tspof nanami togarashi or chilli flakes(optional)
For the sauce
Juice of one lemon
3tbspof honey
1tbspof white vinegar
A pinch of salt
Instructions
Prepare the marinade with:- 1 tbsp of soy sauce.- ½ tbsp of sugar.- 2 tsp of sesame oil.- ½ tsp of black pepper.- ¼ tsp of salt.- 1 tsp of nanami togarashi or chilli flakes (optional).- 1 egg.Add everything in to a bowl and mix it.
Cut the chicken into small cubes (the size of a bite).Add the chicken to the bowl where you made the marinade. Let it there for about 30 minutes (no worries if it’s less time).
Peel one lemon and cut the skin in thin slices.
In a recipient mix together:- Juice of 1 lemon.- 3 tbsp of honey.- 1 tbsp of White vinegar.- A pinch of salt.
Add the cornflour to the bowl with the chicken and the marinade and mix it together until all the chicken is evenly coated.
Deep-fry the chicken until golden brown. Try to keep the chicken in individual pieces (as it will try to stick with others due to the marinade).While the chicken is being fried, you can start preparing the sauce (step 8).
Remove the excess of oil, and save the chicken for later.
In a separate pan, add 1 tsp of oil over medium-high heat and stir-fry the lemon peel for a few seconds, until it gets a golden colour.
Add the mix done in step 4, and when it starts to caramelize add 250 mL of chicken stock.
Once boiling, add:- 1 tsp of cornflour.- 3 tsp of water.Prepare this in a separate recipient and add it to the sauce.Mix everything together.
Once the sauce has been reduced for a few minutes and it has a sticky texture, add the chicken pieces and mix everything together.And that’s it! The dish is ready!You can serve it in a bowl with some lemon peel on top.