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Air fryer Lemon Chicken

Ingredients

  • 500g (1 lb) chicken breast fillets, cut into 3cm (just over 1”) pieces
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1/3 cup plain (all-purpose) flour
  • 1 egg, lightly whisked
  • oil spray
  • spring onion (scallions), thinly sliced, to serve
  • Lemon sauce
  • 2 tsp peanut oil
  • 1 tbsp julienned fresh ginger
  • 2 garlic cloves, finely chopped
  • 1/2 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 1/4 cup caster (granulated) sugar
  • 1 tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • 3 tsp cornflour (cornstarch), mixed
  • with 1 tbsp water

Directions

Preparing the spices

1

Place the chicken in a bowl with the soy sauce and sesame oil. Stir to combine and set aside.

2

Meanwhile, make the lemon sauce. Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, for 1 minute or until aromatic. Add the stock, lemon juice, sugar, wine and soy sauce. Simmer for 5 minutes. Add cornflour mixture and simmer, stirring, for 2 minutes or until thickened. Cover and set aside.

3

Place the flour and the egg in separate shallow bowls. Working in batches, toss the chicken in the flour, then in the egg and back in the flour to coat.

4

Spray an air fryer with oil. Add half of the chicken and spray well with oil. Heat the air fryer to 180°C/350°F. Cook, turning halfway and respraying with oil, for 10 minutes or until cooked through. Transfer to a bowl. Repeat with the remaining chicken.

5

Reheat the sauce if necessary. Drizzle the sauce over the chicken and toss until well combined. Sprinkle with spring onion and serve.

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