500g (1 lb) chicken breast fillets, cut into 3cm (just over 1”) pieces
1 tbsp light soy sauce
1 tsp sesame oil
1/3 cup plain (all-purpose) flour
1 egg, lightly whisked
oil spray
spring onion (scallions), thinly sliced, to serve
Lemon sauce
2 tsp peanut oil
1 tbsp julienned fresh ginger
2 garlic cloves, finely chopped
1/2 cup chicken stock
1/4 cup fresh lemon juice
1/4 cup caster (granulated) sugar
1 tbsp Shaoxing wine
1 tbsp light soy sauce
3 tsp cornflour (cornstarch), mixed with 1 tbsp water
Great recipes as always ! With my twist.
I’m gluten free so I used cornflour.
I added some red chilli and garlic to the chicken marinade. And sweet soy sauce instead. I ditched the egg and just added my chicken to the cornflour and pressed it on. Worked really well !!
This is good
I changed a lot. But to be fair, I am a chef and have my ways about some things. I liked the lemon sauce which is why I came here. It turned out a little hot (I added cayenne pepper) but it was tasty and I tripled the sauce because I like my chicken and rice more saucy.
Lovely
Great flavour, added a bit more lemon juice and a little less ginger and absolutely loved it. Will add some chilli flakes next time. Thanks!