Make our crispy sesame lemon chicken for a quick, easy and flavour-packed family dinner. Scatter with spring onions and serve with your favourite sides.
Ingreadient
- 600g chicken breast fillets, cut into 2cm pieces
- 2tbsp cornflour
- 5tbsp plain flour
- 1tsp baking powder
- large pinch of white pepper
- 1 egg, beaten
- 2tbsp sunflower or vegetable oil, for frying
- 2 spring onions, finely sliced, to serve
- cooked noodles, to serve (optional)
- For the sauce
- 2tsp cornflour
- 2 unwaxed lemons, zested and juiced
- 2tbsp honey
- 2tbsp soy sauce
- 2tsp sesame seeds
- 2tsp sesame oil
Direction
- To make the sauce, tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy, sesame seeds and sesame oil and mix again. Set aside.
- Combine the cornflour, flour, baking powder, ¼ tsp salt, the pepper, beaten egg and 4 tbsp water in a large bowl. Tip in the chicken pieces, gently tossing to coat.
- Heat the vegetable oil over a high heat and fry the battered chicken pieces in batches for 6 mins per batch until golden and cooked through. Remove the cooked chicken and transfer to a plate or tray lined with kitchen paper.
- When all the chicken has been cooked, return all of it to the pan, still over a high heat, pour in the sauce and toss to coat – the sauce will thicken and cling to the chicken. Scatter with the spring onions and serve with noodles, if you like.
