This recipe first appeared in Food magazine issue 72.
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Ingredients
Lemon sauce
Method
1.Place the chicken pieces in a bowl with the soy sauce, ginger and sesame oil. Mix well to coat the chicken pieces evenly, cover and refrigerate for at least 30 minutes and up to 2 hours.
2.Meanwhile, prepare the lemon sauce. Place the lemon juice, water, lemon zest, chicken stock, brown sugar, garlic, ginger and cornflour in a pan. Bring the mixture to the boil, stirring, then turn down the heat and simmer the sauce for 2-3 minutes, or until it has thickened. Set the sauce aside and keep it warm.
3.Place the flour on a plate and coat the chicken pieces in the flour, shaking off any excess. Heat about 1cm of oil in a frypan over a medium-high heat. Cook the chicken pieces in batches for 4-5 minutes until the chicken is crisp and golden and cooked through. Keep the previously fried chicken warm while you are cooking each batch.
4.To serve, arrange the chicken on a platter, pour over the hot lemon sauce and sprinkle the chicken with sesame seeds.