Sticky lemon chicken

Courtesy of Everyday Favourites

Ingredients

600g boneless chicken thighs or breasts
1/2 cup cornflour
1 egg
1/2 cup chicken stock
1/3 cup lemon juice
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp honey
2 tsp crushed garlic
2 Tbsp vegetable oil
1 Tbsp cornflour mixed with 1/4 cup cold water
1 spring onion, sliced
1 tsp sesame seeds
1 handful fresh coriander (optional)

Method

1. Cut the chicken into bite-sized pieces and place in a large bowl. Add the 1/2 cup cornflour and toss to coat. Add the egg and mix to coat the chicken. Set aside while you make the lemon sauce.
2. Place the stock, lemon juice, soy sauce, sugar, honey and garlic in a bowl and whisk together.
3. Heat the oil in a large frying pan over a medium heat. Working in batches, add the chicken pieces and fry until crispy on both sides. Remove from the frying pan and set aside.
4. Wipe the excess oil out of the frying pan. Add the lemon sauce and simmer for 2 minutes.
5. Stir in the cornflour mixture. Once the sauce starts to thicken, add the crispy chicken and turn to coat in the sticky lemon sauce.
6. Sprinkle with spring onion, sesame seeds and coriander (if using). Serve immediately.

TIPS
When preparing the chicken, the egg doesn’t need to be whisked, just crack it over and mix it through.
If you find the sauce too sour, use less lemon juice or add a tablespoon more of brown sugar.

Images and text extracted from Everyday Favourites: Delicious, easy meal solutions for busy families by Vanya Insull published by Allen & Unwin NZ, RRP: $39.99. Photography by Melanie Jenkins, Flash Studios.