Lemon Chicken
4 people | 
30 minutes
Ingredients
- 1 egg, lightly beaten
- 2 tsp AYAM™ Soya Sauce
- 500g chicken thigh fillets, cut into 3cm pieces
- ⅓ cup cornflour
- 3 cups vegetable oil
- 210ml AYAM™ Lemon Chicken Sauce
- 1 tbsp toasted sesame seeds
- 2 spring onions, sliced
Method
- Combine egg and soy sauce in a bowl. Add chicken pieces and stir to coat. Working in batches, toss chicken through the cornflour, shaking off any excess.
- Heat oil in a wok or saucepan. Fry the chicken in batches for 4-5 min until lightly golden and cooked through. Drain on paper towel. Set aside and keep warm.
- Pour Lemon Chicken Sauce in a fry pan over medium-low heat.
- Add chicken, stir gently to coat, cook for 2 minutes or until heated through.
- Garnish with sesame seeds and spring onions. Serve with steamed rice.
