Crispy sesame lemon chicken
Battered and fried chicken pieces tossed in a glossy sesame-lemon sauce with honey and soy.
| 2 tsp cornflour (for sauce) | Whisk cornflour, lemon zest & juice until smooth | Stir in honey, soy, sesame seeds & oil | Return all chicken to pan, pour in sauce & toss | Scatter with spring onions, serve with noodles |
| 2 unwaxed lemons, zested and juiced | ||||
| 2 tbsp honey | ||||
| 2 tbsp soy sauce | ||||
| 2 tsp sesame seeds | ||||
| 2 tbsp cornflour (for batter) | Mix cornflour, flour, baking powder, salt & pepper | Stir in egg & water, then coat chicken pieces | ||
| 5 tbsp plain flour | ||||
| 1 tsp baking powder | ||||
| large pinch of white pepper | ||||
| 1 egg, beaten | ||||
| 4 tbsp water | ||||
| 600 g chicken breast fillets, cut into 2 cm pieces | ||||
| 2 tbsp sunflower or vegetable oil (for frying) | Fry chicken 6 min per batch until golden | |||
| 2 spring onions, finely sliced | ||||
| cooked noodles, to serve (optional) |
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