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Lemon Wok Chicken | Crispy in 15 Minutes
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15 min
Quick
Gurkerl Küche
Ein herrlich aromatischer Wok-Klassiker für den schnellen Feierabend: Saftige Hendlbruststreifen werden in Maisstärke goldbraun und wunderbar knusprig gebraten, bevor sie sich mit einer süß-sauren, frischen Zitronenglasur mit feiner Knoblauch- und Ingwernote verbinden. Zusammen mit duftendem Jasminreis und knackigen Jungzwiebeln steht dieses asiatische Pfannengericht in nur 15 Minuten dampfend auf dem Tisch!
Ingredients
Preparation method
Preparation
Cook the jasmine rice according to package instructions in lightly salted water for approx. 12 minutes until done, then keep warm, covered.
Pat the chicken breast dry and cut into bite-sized pieces. In a bowl, mix thoroughly with 2 tbsp cornstarch and 1 tbsp soy sauce so that the meat is evenly coated.
Wash the lemon with hot water, finely grate some zest, and squeeze out all the juice. For the sauce, stir the lemon juice with cane sugar, 1 tbsp soy sauce, 1 tbsp cornstarch, and approx. 60 ml water until smooth. Finely chop the garlic and ginger, and cut the spring onions into thin rings.
Chef's tip
For extra crispy chicken, let the meat rest briefly in the wok after turning before moving it again so that a fine crust forms.
If you like it spicier, you can fry a freshly chopped chili pepper along with the garlic and ginger.
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