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
Place the chicken in a bowl with the soy sauce and sesame oil. Stir to combine and set aside.
Meanwhile, make the lemon sauce. Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, for 1 minute or until aromatic. Add the stock, lemon juice, sugar, wine and soy sauce. Simmer for 5 minutes. Add cornflour mixture and simmer, stirring, for 2 minutes or until thickened. Cover and set aside.
Place the flour and the egg in separate shallow bowls. Working in batches, toss the chicken in the flour, then in the egg and back in the flour to coat.
Spray an air fryer with oil. Add half of the chicken and spray well with oil. Heat the air fryer to 180°C/350°F. Cook, turning halfway and respraying with oil, for 10 minutes or until cooked through. Transfer to a bowl. Repeat with the remaining chicken.
Reheat the sauce if necessary. Drizzle the sauce over the chicken and toss until well combined. Sprinkle with spring onion and serve.
