Lemon Chicken by HOT WOK
- 400 g. chicken cut into 3x3 cm. cubes
- 300 g. potato flour
- Salt and pepper
- 1 liter sunflower oil for frying
Marinade for chicken:
2 tbsp. light soya sauce
1 tbsp. sesame oil
2 tsp. sugar½ tsp. salt
1 tbsp. finely grated fresh ginger
1 lemon – both the juice and the zest cut into strips
2 tbsp. honey
2 tbsp. rice vinegar
2 dl. Chicken stock
2 tbsp. maizena (or some kind of starch)
1 tsp. powdered sugar
Slices of lemon
Spring onion, finely chopped
Fresh cilantro, finely chopped
Mix the ingredients for the marinade and coat the chicken in a bowl. Massage the marinade into the chicken pieces.
Put the potato flour in a bowl with some salt and pepper. Crack the egg into the bowl with the chicken and mix thoroughly. Dredge the chicken pieces in the potato flour mixture. Heat the oil in your wok to 180 °C.
Zest the lemon and cut it into thin strips. Juice the lemon in a bowl and mix with honey, rice vinegar, and a bit of salt. Mix maizena and powdered sugar with a bit of cold water. Prepare 2 dl. Chicken stock.
When the oil in the wok is hot enough, you fry the chicken. Do not fry all the chicken at a time, but fry some at a time. The chicken should be golden and crispy after about 4 minutes. Remove the chicken to a paper to get rid of excess oil. When the chicken is done, you can get rid of the oil from the wok. As you have not fried fish, you can save the oil and use it 2-3 more times. When you throw out oil, never put it in the sink but pour the cold oil into a bottle of sorts and throw it in the trash can.
Then you are ready to make the sauce. Add 2-3 tsp. oil in the wok and add the lemon zest. Cook for 10 seconds and add the lemon juice and heat for an additional 30 seconds. Add the chicken stock and reduce the sauce for a couple of minutes. Thicken the sauce with maizena – get the sauce to a boil to thicken.
Add the chicken to the sauce and make sure all the chicken is coated. Garnish with lemon slices, spring onion, and fresh cilantro.
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