Crispy Lemon Chicken

Ingredients

• 6 Chicken Thighs
• 8 Large Egg
• 250g Quinoa Chips (Eatreal)
• 1/2 cup Corn Starch
• 1/2 cup Vegetable Oil
• 1 tbs Oil
• 3 tsp Garlic Minced
• 1 tbs Ginger Paste
• 1/2 cup Chicken Stock
• 2 tbs Soy Sauce
• 4 tbs lemon juice
• 2 tbs Sugar
• 2 tbs Honey
• Salt to taste
• 2 tsp corn starch dissolved in 4 tablespoons water
• 1 tsp sesame seeds to garnish
• 1 tsp green onions thinly sliced to garnish
• 2 lemon slices to serve - optional

Method

1. 1

   Crush the quinoa chips and set up a breading station with cornstarch, beaten eggs, and crushed chips in separate bowls.

2. 2

   Cut the chicken thighs into pieces, then dredge in cornstarch, dip in egg, and coat thoroughly in crushed quinoa chips.

3. 3

   Heat 1/2 cup vegetable oil in a pan over medium-high heat and fry the coated chicken until golden brown, crispy, and cooked through. Set aside to drain.

4. 4

   In a saucepan, heat 1 tablespoon of oil over medium heat and sauté minced garlic and ginger paste until fragrant.

5. 5

   Pour in chicken stock, soy sauce, lemon juice, sugar, honey, and salt, bringing the mixture to a simmer.

6. 6

   Stir in the cornstarch slurry and cook until the sauce thickens.

7. 7

   Toss the crispy chicken into the sauce to coat or pour the sauce over top.

8. 8

   Garnish with sesame seeds, sliced green onions, and lemon slices before serving.