- 1kg chicken thigh fillets, cut into large bite size pieces
- 3 lemons
- 1tspn sugar
- 3tblspns cornflour
- 4 spring onions, sliced
- 2tblspns sesame oil
- 2tblspns honey
- 200ml water.
Put the soy sauce and juice of one lemon into a bowl with the chicken and sugar. Mix well, then cover and leave to stand for 15 mins.
Remove the chicken with a slotted spoon then pat dry with paper towel. Once dry toss lightly it in 2tbslpsn of the cornflour.
Heat one tablespoon of sesame oil in a fry pan over high heat and cook the chicken until cooked through and crispy on the outside. Do this in three small batches until you have cooked all the chicken.
For the sauce, add the remaining oil to the fry pan. Add to the pan the zest and juice of the final two lemons, honey and 200ml of water and then Mix the cornflour with 3 tblsp water to form a slurry, then add to the pan and mix into the other ingredients well. Bring to the boil, stirring continually until the sauce begins to thicken.
Add the cooked chicken pieces and toss to reheat and coat in the sauce. Stir in the spring onions and sesame seeds.
Serve with rice.
By: Chrissy Rob