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Crispy Lemon Wok Chicken | Fresh in 15 Minutes
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15 min
Quick
Gurkerl Küche
Knuspriges Hendlfleisch in einer fruchtig-würzigen Zitronenglasur mit frischem Ingwer, Knoblauch und Sesam, serviert mit feinem Jasminreis. Ein unwiderstehlicher asiatischer Wok-Klassiker in nur 15 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Cut the chicken breast into bite-sized pieces. Toss in a bowl with 20 g of cornstarch so that all pieces are evenly and thinly coated.
Rinse the lemon with hot water, finely grate some zest, and squeeze out the juice. In a small bowl, whisk the lemon juice with soy sauce, cane sugar, sesame oil, 10 g of cornstarch, and 50 ml of water until smooth. Finely chop the garlic and ginger. Wash the spring onions and slice into thin rings, separating the white parts from the green parts.
Chef's tip
For extra crispiness: Let the wok get really hot before adding the meat and do not overcrowd the pan, so it sears instead of steams.
If you like it spicier, you can add a pinch of dried chili flakes when frying the garlic and ginger.
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