This is a pretty authentic Chinese dish, but adapted to make easily at home.

Ingredients

  • 2 chicken breast, cut into chunks
  • 100g corn flour
  • Marinade:
  • 1 egg
  • 1 tablespoon of soy sauce
  • Juice from 1 lemon

Sauce

  • 1 cove of garlic, finely chopped
  • 1/2 teaspoon of fresh ginger, finely chopped
  • 1/4 teaspoon of salt
  • 150ml chicken stock
  • 40ml soy sauce
  • 1 tablespoon of lemon juice
  • 3 tablespoons of maple syrup
  • For garnish: sliced spring onion, lemon and sesame seeds
  • Serve with: cooked rice

Method

Combine the marinade and place the chicken chunks in it and
leave at room temperature for 20 minutes
Discard the marinade and generously coat the chicken in the corn flour
Heat a couple of tablespoons of oil in a large frying pan to medium high heat
and brown the chicken on both sides (around 5 minutes in total)
Remove the chicken from the pan and leave to one side
Pour out any excess oil
Add all the sauce ingredients into the pan and bring to a boil for 1-2 minutes
Turn down to a simmer and add the chicken back into the pan
Cook for another 5-7 minutes (until the chicken is cooked through), turning
the chicken half way through
The corn flour should have thicken the sauce by now
If the sauce needs a little more reducing, but the chicken is cooked, simply
remove the chicken pieces and keep warm

temp-popcorn-chicken