Allergy free Chinese lemon chicken recipe

Ingredients

• 1kg skinless chicken breast, cut into strips
• 1 cup corn flour
• ½ tsp white pepper
• Approximately 1 cup olive oil
• \White sesame seeds

Marinade

• 3 tbsps soy sauce replacer
• ½ teaspoon sesame oil

Sauce

• 2 cloves garlic, minced
• 3-4cm piece of ginger, peeled and minced
• 3 tbsps lemon juice (approximately 1 lemon)
• 2 tsps lemon zest
• ¼ cup chicken stock made from a Massel Chicken Salt Reduced Ultracube
• ¼ cup sugar
• 1 tsp corn flour dissolved in ¼ cup water

Method

• Combine the soy sauce replacer and sesame oil.
• Coat the chicken with the marinade and let sit in the fridge for 30 minutes.
• In a large bowl combine the corn flour and white pepper.
• Drain the marinade from the chicken.
• Toss the chicken in the corn flour mixture.
• Shake off the excess corn flour and place on a plate.
• Heat the olive oil in your wok.
• Heat the wok until the oil is just smoking, then add the first batch of chicken slices and fry until cooked through. This should take about 4 to 5 minutes and one turn.
• Remove the cooked chicken with a slotted spoon and drain on paper towels.
• Repeat with the rest of the chicken.
• Transfer 1 tablespoon of the oil into a medium-sized pot and heat over medium-high.
• Add the garlic and ginger and cook for about 30 seconds until fragrant.
• Add the lemon juice, lemon zest, chicken stock, and sugar.
• Stir until the sugar is dissolved.
• Simmer the mixture until it is reduced by half.
• Add the corn flour mixture, stirring, to thicken the sauce.
• Remove the sauce from the heat, and fold the fried chicken into the sauce.
• Garnish with lemon slices and/or white sesame seeds.