Lemon and Sesame-Crunch Chicken
Ready In: 20 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breasts
- 1 egg white
- 2 tablespoons sesame seeds
- 2 tablespoons oil or 2 tablespoons melted lard
- 1 onion, sliced thinly
- 1 tablespoon turbinado sugar (or half white, half brown)
- 1 finely grated lemon, juice and zest of
- 3 tablespoons lemon curd
- 1 (7 ounce) can water chestnuts, drained and sliced thin
- salt and pepper
- green onion (to garnish)
Directions
- Place the chicken between two plastic-wrap sheets and pound to thin and flatten out. Sprinkle with salt and pepper. Slice into thin strips.
- Whisk the egg white until foamy and dip the chicken into the egg white and then into the sesame seeds.
- Heat the oil in a wok or karai and stir fry the onions until softened.
- Add the chicken and fry until golden.
- Reserve a bit of lemon zest for the garnish and add the rest of the zest to the sugar, lemon juice and lemon curd. Add to the wok and let bubble a bit.
- Add the water chestnuts to the wok and cook until heated through.
- Taste sauce and adjust seasonings.
- Garnish with green onions and lemon zest and serve.
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