Ingredients
750g chicken breast fillets, cut into
3cm cubes
¾ cup (110g) cornflour
½ cup (125ml) peanut oil
4 green onions, sliced (whites for cooking and greens for garnish)
2 tsp finely grated ginger
3 cloves garlic, finely chopped
2 lemons, 1 zested, both juiced (1/4 cup or 60ml juice)
1 tsp sesame seeds
Extra lemon slices to serve, optional
2 cups steamed white rice
2 tbsp chopped coriander
Marinade
2 tbsp (40ml) light soy sauce
1 tbsp (20ml) Shaoxing wine (or dry sherry for gluten-free)
1 egg
Sauce
1/2 cup (125ml) chicken stock
1 ½ tbsp (30ml) light soy sauce
2 tbsp (40ml) rice vinegar
2 tbsp sugar
2 tbsp honey
Recipe by Lyndey Milan
Photography John Paul Urizar
Styling Michaela Le Compte
Food Prep Sarah-Jane Hallett
Method
1. Whisk together marinade ingredients in a large bowl and mix through the chicken. Marinate for 20 mins.
2. Meanwhile, combine sauce ingredients, then toss undrained chicken in cornflour in a large plastic bag or on a tray, pressing cornflour onto the chicken.
3. Place large frying pan over high heat, add oil. When just starting to smoke, add chicken in a single layerer – or do in batches to not overcrowd. Separate chicken pieces with tongs. Cook without touching the chicken for 2–3 mins, or until the bottom is golden. Flip to brown the other side, 2–3 mins. Remove chicken to a warm plate lined with paper towel.
4. Reduce heat to medium and return pan to stove and turn to medium heat. If there is no oil left, add another tablespoon. Add green onion, ginger and garlic and stir fry until fragrant, approx. 30 secs. Add sauce mixture, stirring until it bubbles up. Stir through the lemon juice and zest. Bring back to simmer then return the chicken and toss until coated, approx. 2 mins.
5. Serve with steamed white rice mixed with coriander. Sprinkle with green onions, sesame seeds and extra lemon wedges or slices.
Wine Match
Riesling