Pollo al Limón Estilo Chino

Ingredientes

• 21 oz chicken tenderloins (cut into 1-inch pieces)
• 1 small egg
• 1 tablespoons soy sauce
• 1 tablespoons Chinese shaoxing wine (or mirin)
• 3/4 cup corn starch
• 1/2 cup vegetable oil (or canola oil)
• 1 tablespoon oil
• 3 teaspoons garlic (minced )
• 1 teaspoon ginger (ginger or finely grated)
• 1/2 cup chicken stock (or broth)
• 2 tablespoons soy sauce
• 4 tablespoons lemon juice (of one lemon, about 3-4 tablespoons)
• 2 tablespoons sugar
• 2 tablespoons honey
• 1 pinch salt (to taste)
• 1 teaspoons corn starch (dissolved in 1 tablespoons water)
• 1 teaspoon sesame seeds (to garnish)
• 1 tablespoon green onions (thinly sliced to garnish)
• 5 lemon slices (to serve - optional)

Preparación

1. 1

   In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.

2. 2

   Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.

3. 3

   Heat oil in a large wok, pan or skillet over medium-high heat on the stove top. When oil is hot (325°F | 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through. Transfer to a plate lined with paper towel.

4. 4

   Discard oil and wipe wok/pan over with paper towel. Heat a little oil over medium-high heat and sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk and bring to a simmer until the sugar dissolves.

5. 5

   Whisk corn starch mixture into the simmering sauce and stir until thickened. Add the fried chicken and toss until evenly coated in the sticky lemon sauce.

6. 6

   Garnish with sesame seeds, green onions and lemon slices. Serve immediately for the crispiest texture.