- 400g boneless skinless chicken breast, cut into 1 inch pieces
- 2 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- 1 large egg
- 150g cornstarch
- 100ml vegetable oil
For the lemon sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- 2 tablespoons fresh ginger, grated
- 2 tablespoons honey
- 80ml chicken broth using 1/2 a stock cube (or use fresh)
- 80ml soy sauce
- 1 lemon, juice & zest
- Cut the chicken into bite size pieces and place in a bowl with the soy sauce, vinegar, and the egg. Leave to marinate for about 10 minutes. After 10 minutes remove the chicken from the marinade. Place the cornstarch in a medium bowl and toss the chicken to coat evenly. Set aside while you heat the oil in a cast iron skillet.
- When the oil is hot, shake off any excess cornstarch and fry the chicken in batches in a single layer until they are golden and cooked through, about 6 minutes. Remove the chicken to a plate with a paper towel to drain any excess oil.
- Carefully pour the frying oil out of the pan and add the olive oil. Sauté the garlic and ginger until soft about 1 minute. Add in the honey, stock, soy sauce and bring to a boil. Let thicken for a minute then add in the cornstarch and water mixture. Bring to a boil and add the chicken back to the sauce tossing to coat.
- Serve with rice, chopped spring onion and chopped coriander.
- Category: Easy Dinner
- Method: Stir Fry
- Cuisine: Asian
Keywords: Chicken, Chinese, Easy Dinner