INGREDIENTS:
- 1/2 cup lemon juice
- 1/2 cup chicken stock
- 1/3 cup white sugar
- 1/2 table spoon cornstarch, dissolved in 1 tablespoon water
- salt and pepper to taste
- 1 kilo chicken, (use boneless chicken thighs), with skin left on, (season with salt and pepper)
- 1 table spoon soy sauce
- 1 table spoon sesame oil
- 2 medium egg, beaten
- 1 cup cornstarch
- oil, for deep frying
- lemon, (sliced), for garnish (optional)
- leeks,rice, (steamed), to serve for garnish (optional)
PROCEDURE:
- Make the lemon glaze: Combine lemon juice, stock, and sugar in a small pan. Bring to a boil, stirring constantly until sugar dissolves.
- Add dissolved cornstarch to the lemon mixture. Stir until the sauce turns thick and glossy. Season with salt and pepper. Set aside and keep warm.
- Prepare the chicken: Season chicken thighs with salt and pepper. Add soy sauce and sesame oil; mix well.
- Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.
- Heat oil in a deep pan. Deep-fry chicken thighs in batches until crispy and golden brown. Drain on paper towels to remove excess oil. serve !
Published by