Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Lemon and Sesame Chicken Recipe




Source of Recipe


Asian Recipes and Cooking


Recipe Introduction


These delicate strips of chicken are at their best if you have time to leave them to marinate overnight so that they can really soak up the flavors. The subtle fragrance of lemon perfectly complements the rich taste of fried chicken and the nutty sesame seeds.


List of Ingredients





4 large chicken breast portions, skinned and cut into strips
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
2 garlic cloves, crushed
l/2 teaspoons finely grated fresh root ginger
1 egg, lightly beaten
5 oz cornstarch (cornflour)
Sunflower oil, for deep-frying
Toasted sesame seeds, to sprinkle
Rice or noodles, to serve



For the sauce:

1 tablespoon sunflower oil
2 scallions (spring onions), finely sliced
1 garlic cloves, crushed
2 teaspoon cornstarch (cornflour)
6 tablespoons chicken stock
l/2 teaspoon finely grated lemon rind
l/2 tablespoons lemon juice
l/2 teaspoon sugar
l/ 1/2 teaspoon sesame oil
Salt


Recipe



Lemon and Sesame Chicken Recipe

Lemon and Sesame Chicken RecipeThese delicate strips of chicken are at their best if you have time to leave them to marinate overnight so that they can really soak up the flavors. The subtle fragrance of lemon perfectly complements the rich taste of fried chicken and the nutty sesame seeds.













Ingredients: (Serves 4)



Method:

Place the chicken strips in a large, non-metallic bowl. Mix together the light soy sauce, rice wine, garlic and ginger and pour over the chicken. Toss together to combine. Cover the bowl of chicken with clear film (plastic wrap) and place in the refrigerator for 8-10 hours, or overnight if that is more convenient.

When ready to cook, add the beaten egg to the chicken and mix well, then tip the mixture into a colander to drain off any excess marinade and egg. Place the cornstarch in a large plastic bag and add the chicken pieces. Shake it vigorously to coat the chicken strips thoroughly.

Fill a wok one-third full of sunflower oil and heat to 180ºC/350ºF (or until a cube of bread, dropped into the oil, browns in 45 seconds). Deep-fry the chicken, in batches, for 3-4 minutes. Lift out the chicken using a slotted spoon and drain on kitchen paper. Reheat the oil and deep-fry the chicken once more, in batches, for 2-3 minutes. Remove with a slotted spoon and drain on kitchen paper. Pour the oil out and wipe out the wok with kitchen paper.

To make the sauce, heat the wok, then add the sunflower oil. When the oil is hot add the scallions and garlic and stir-fry for 1-2 minutes. Mix together the cornstarch, stock, lemon rind and juice, sugar, sesame oil and salt and pour into the wok.

Cook over a high heat for 2-3 minutes until thickened. Return the chicken to the wok, toss lightly to coat with sauce, and sprinkle over the toasted sesame seeds. Serve with rice or noodles.