Ingredients
| 1 |
lb chicken breast, skinless |
| 1 |
tbsp soy sauce |
| 1 |
tbsp rice wine |
| 2 |
garlic cloves, crushed |
| 2 |
tsp ginger, finely grated |
| 1 |
egg, lightly beated |
| 1 |
oz cornstarch |
| 1 |
tbsp oil, for frying |
| 1/2 |
cup sesame seed, toasted |
| 1 |
tbsp olive oil |
| 1 |
green onion, finely chopped |
| 2 |
tsp cornstarch |
| 6 |
tbsp chicken stock |
| 2 |
tsp grated lemon rind |
| 2 |
tbsp lemon juice |
| 2 |
tsp sugar |
| 1/2 |
tsp sesame oil |
| 1 |
garlic clove, thinly sliced |
Directions
- Cut chicken in small squares. Set aside.
- Add ginger and garlic to the chicken.
- Add the rice wine and soy sauce to the chicken.
- Mix and let marinade for 8 hours in refrigerator.
- Remove chicken mixture from the frig and add the beaten egg. Mix well.
- Put cornstarch in a bag (you can add extra to coat the chicken).
- Drain chicken to remove excess eggs and juices.
- Put the chicken in the bag of cornstarch and shake to coat.
- Take chicken out of bag and allow excess cornstarch to fall.
- Heat oil for frying (I estimated oil at one tbsp for calories, but deep fry in more).
- Fry chicken until golden. Allow to drain on paper towels.
- For the sauce,
- Toast sesame seeds until golden in dry wok.
- Set toasted seeds apart.
- In a bowl, put the chicken stock, the lemon juice, the sesame oil, 2 tbsp of cornstarch, the lemon zest, sugar, and 1/2 tsp of sesame oil. Mix and set aside.
- Put the 1 tbsp of olive oil to heat in the Wok. Add green onion and the remaining garlic (sliced). Fry for 2 minutes.
- Add the chicken stock mixture. Heat until it thickens (not too dry).
- Add the chicken and sesame seed. Mix completely.
Categories
Main Dish
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