Lemon Chicken
Easy
Introduction
This sticky, sweet takeaway classic is delicious served with stir-fried greens and lots of basmati rice.
Ingredients
- 500g chicken thigh fillets, cut into bite-sized chunks
- 1 egg, beaten
- 2 tbsp cornflour
- Vegetable oil, for frying
- 1 tsp cornflour
- 70g caster sugar
- 250ml chicken stock
- Juice of 2 lemons
- Stir-fried broccoli
- Steamed white rice
- Soy sauce
FOR THE SAUCE:
TO SERVE:
Method
- 1. Toss the chicken in the beaten egg, and then in the cornflour before frying in batches and draining on kitchen paper.
- 2. While the chicken is cooking, make the sauce by combining the ingredients in a small saucepan, whisking until it comes to the boil. Simmer for ten minutes, until the sauce reduces and thickens slightly.
- 3. Serve with steamed rice, stir-fried broccoli and soy sauce, to serve.
