Lemon Chicken

By dedmund

Ingredients

• For the lemon glaze:
• 1/2 cup lemon juice
• 1/2 cup chicken stock
• 1/3 cup white sugar
• 1/2 tablespoon cornstarch, dissolved in 1 tablespoon water
• Salt and pepper, to taste
• For the chicken:
• 1 kilo boneless chicken thighs, with skin left on salt and pepper, to season
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 medium eggs, beaten1 cup cornstarch
• Oil for deep–frying
• Steamed rice, to serve

Details

Servings 1
Adapted from yummy.ph

Preparation

Step 1

1 Make the lemon glaze: Combine lemon juice, stock, and sugar in a small pan. Bring to a boil, stirring constantly until sugar dissolves.

2 Add dissolved cornstarch to the lemon mixture. Stir until the sauce turns thick and glossy. Season with salt and pepper. Set aside and keep warm.

3 Prepare the chicken: Season chicken thighs with salt and pepper. Add soy sauce and sesame oil; mix well.

4 Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.

5 Heat oil in a deep pan. Deep-fry chicken thighs in batches until crispy and golden brown. Drain on paper towels to remove excess oil.

6 Place chicken in a bowl. Pour lemon glaze over and toss to coat. Transfer to a serving dish. Garnish with lemon slices and leeks. Serve immediately with steamed rice.

Tips: Add toasted sesame seeds before serving for a nice nutty flavor and crunch.