November 16, 2016
This is my son’s favourite dinner. It’s one of mine too, now that I’ve figured out how best to cook the chicken. The original recipe suggested a wok, which caused awful problems, and I’ve found that a heavy-based frying pan is actually much easier in this case! It needs a little prior preparation, but is well worth it.
- Prep: 15 mins
- Cook: 20 mins
1To prepare Chicken:
2Mix sherry, ginger, salt and pepper in a cup or small bowl.
3Place chicken in a shallow flat container and drizzle with the sherry mix.
4Cover and refrigerate for 20 to 30 minutes.
5Dip the prepared chicken pieces in beaten egg, then coat with cornflour.
6Fry in a large, heavy-based frying pan, using vegetable oil about 5 to 10mm deep. This is needed to allow the chicken to be fried crisp – very little of it is absorbed.
7Turn the chicken pieces every few minutes, checking that they are completely cooked through but not dried out excessively. Remove to drain on paper towels.
8For the sauce (prepare this before starting to cook the chicken):
9Combine all ingredients apart from the lemon slices in a small saucepan and bring to the boil. Simmer for a minute or two to allow the sauce to thicken and become translucent. Remove from heat until needed
10To serve, place the cooked chicken pieces on a bed of cooked white rice. Reheat the sauce and add the lemon slices. Pour the hot sauce over the chicken and serve immediately with a salad or steamed vegetables.