Lemon & Sesame Chicken Estilo Roger |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Lemon & Sesame Chicken Ingredients:
1 lb chicken breast, skinless |
1 tbsp soy sauce |
1 tbsp rice wine |
2 garlic cloves, crushed |
2 tsp ginger, finely grated |
1 egg, lightly beated |
1 oz cornstarch |
1 tbsp oil, for frying |
1/2 cup sesame seed, toasted |
1 tbsp olive oil |
1 green onion, finely chopped |
2 tsp cornstarch |
6 tbsp chicken stock |
2 tsp grated lemon rind |
2 tbsp lemon juice |
2 tsp sugar |
1/2 tsp sesame oil |
1 garlic clove, thinly sliced |
Directions:
1. Cut chicken in small squares. Set aside.
2. Add ginger and garlic to the chicken.
3. Add the rice wine and soy sauce to the chicken.
4. Mix and let marinade for 8 hours in refrigerator.
5. Remove chicken mixture from the frig and add the beaten egg. Mix well.
6. Put cornstarch in a bag (you can add extra to coat the chicken).
7. Drain chicken to remove excess eggs and juices.
8. Put the chicken in the bag of cornstarch and shake to coat.
9. Take chicken out of bag and allow excess cornstarch to fall.
10. Heat oil for frying (I estimated oil at one tbsp for calories, but deep fry in more).
11. Fry chicken until golden. Allow to drain on paper towels.
12. For the sauce,
13. Toast sesame seeds until golden in dry wok.
14. Set toasted seeds apart.
15. In a bowl, put the chicken stock, the lemon juice, the sesame oil, 2 tbsp of cornstarch, the lemon zest, sugar, and 1/2 tsp of sesame oil. Mix and set aside.
16. Put the 1 tbsp of olive oil to heat in the Wok. Add green onion and the remaining garlic (sliced). Fry for 2 minutes.
17. Add the chicken stock mixture. Heat until it thickens (not too dry).
18. Add the chicken and sesame seed. Mix completely.
|
|