- 1
Ingredients
- For the lemon glaze:
- 1/2 cup lemon juice
- 1/2 cup chicken stock
- 1/3 cup white sugar
- 1/2 tablespoon cornstarch, dissolved in 1 tablespoon water
- Salt and pepper, to taste
- For the chicken:
- 1 kilo boneless chicken thighs, with skin left on salt and pepper, to season
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 medium eggs, beaten1 cup cornstarch
- Oil for deep–frying
- Steamed rice, to serve
Preparation
Step 1
1 Make the lemon glaze: Combine lemon juice, stock, and sugar in a small pan. Bring to a boil, stirring constantly until sugar dissolves.
2 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.
3 Prepare the chicken: Season chicken thighs with salt and pepper. Add soy sauce and sesame oil; mix well.
4 Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.
5 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.
6 Place chicken in a bowl. Pour lemon glaze over and toss to coat. Transfer to a serving dish. Garnish with lemon slices and leeks. Serve immediately with steamed rice.
Tips: Add toasted sesame seeds before serving for a nice nutty flavor and crunch.