CRISPY LEMON CHICKEN

Crispy Lemon Chicken image

Provided by foxhay

Time 40m

Yield Serves 3

Number Of Ingredients 18

500grams boneless, skinless chicken
1 egg
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon vegetable oil
85g plain flour
2 tablespoons corn flour
oil (for frying) + 1 tablespoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon rind
80ml fresh lemon juice
1 spring onion chopped
2 lemon segments
1/2 tablespoon corn flour
60ml hoi sin sauce with five spice (Sharwoods)
Dash cayenne pepper
2 tablespoons sugar
Salt and Pepper to taste

Steps:

Cut your chicken into 2 inch pieces and put them into a large bowl.
Add in the egg, salt, pepper and oil. Mix it well and set aside.
In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
And mix it well set aside.
Add the chicken into the flour mix and coat each piece generously.
Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
When the temperature is 375 degrees,
Carefully put some chicken pieces in small batches and fry for 4 minutes
Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
Finish frying the chicken until they're all done.
Set aside keep warm and put together your glaze in the next step.
Method Glaze:
Let your oil cool slightly in the wok
Remove all but 2 tablespoons of oil and put it over medium heat.
Saute the minced garlic for a minute, being careful not to burn it
Add the rest of the ingredients in and bring the mixture to a boil.
Add 1/2 tablespoon corn flour mixed with a little cold water
Make sure to stir this for 3 minutes
Reduce the heat and simmer it until a saucy thick glaze is created.
Pour the glaze over the chicken and serve!
Scatter the Spring onion and lemon segments