Chinese Lemon Chicken
Zutaten:
- 500g Hühnerbrust
- 1 Knoblauchzehe, geschält und gehackt
- 1 EL helle Soyasauce
- 1 EL Reiswein
- 1 TL frisch geriebenen Ingwer
- 1 Handvoll kleinegeschnittene Frühlingszwiebeln
- 1 Ei
- 100g Panko (oder getr. Brotkrümmel)
- 2 EL Zitronensaft
- 2 TL Zucker
- 1 TL Salz
- 1 TL Sesamöl
- 5 EL Hühnerbrühe
- 1/2 TL Maisstärke
Zubereitung
- Cut the chicken into slices. Place in a bowl, add the soy sauce, rice wine, spring onion, ginger and garlic and toss lightly. Marinate in the fridge for at least one hour or better overnight.
- Add the egg to the chicken mixture and toss lightly to coat. Drain any excess egg and coat the chicken pieces with panko. The easiest way to do this is to put the chicken and panko in a plastic bag and shake it.
- Fill a wok with oil. Heat the oil to 190°C. Add the chicken and fry, stirring constantly for 4 minutes or until golden brown. Remove with a wire sieve and drain.
- To make the lemon sauce, combine the lemon juice, sugar, salt, sesame oil, stock and cornflout.
- Reheat the wok over medium heat and stir the sauce constantly until thickenened. Add the chicken and toss lightly in the sauce.
