Pollo crujiente a la miel y limón

Ingredientes

• 250 g Chicken breast (or thigh, cut small cubes)
• 1 Egg
• 1 cup Potato / Corn starch
• Cornstarch slurry (Corn flour½ tsp + 1 tbsp water)
• Toasted sesame seeds
• Oil for frying (vegetable or neutral flavour oil, canola, sunflower, etc)
• ¼ tsp Baking soda
• 1 tsp Sesame Oil
• 1 tsp Light Soy Sauce (or all-purpose soy sauce)
• 1 tsp Ginger garlic paste (( grated ginger and garlic ))
• ½ cup Chicken Stock (Or water)
• ½ tsp Salt
• 2 tbsp Honey (or sugar)
• 1 tsp Lemon zest
• 1 Lemon (about 3 tbsp of lemon juice)
• 3-4 slices Ginger (cut thin strips)

Preparación

1. 1

   Cut chicken into small bite size pieces. Add baking soda, sesame oil, ginger garlic paste and light soy sauce mix well and marinate for 15 minutes.

2. 2

   Cut ginger into thin slices. Squeeze lemon juice out from one lemon and set aside.

3. 3

   Break one egg into the marinated chicken pieces and mix it well. Then add the potato/corn starch and coat the chicken pieces toss the excess flour out before frying.

4. 4

   Heat the oil into high heat about 350° F. You can test oil temperature with wooden chopstick, its ready to fry when the bubbles start to fizz steadily. Add the coated chicken pieces and deep fry for 2-3 mins until the chicken turn into crispy golden brown. Remove from oil and set aside.

5. 5

   Heat the wok, add all ingredients from the sauce mixture and bring it to boil with medium high heat.

6. 6

   Add the fried chicken pieces. Stir well with medium high heat to few seconds.

7. 7

   Add corn starch and water mixture in the sauce and stir well until the chicken pieces are glossy and coated well with the sauce.

8. 8

   Serve immediately with a bowl of steamed rice or a stir-fry noodle. Garnish with toasted sesame seeds and lemon slices. Crispy Honey Lemon Chicken is ready! Enjoy!