Lemon pepper chicken 🍋

Ingredients: For the chicken: 600g boneless and skinless chicken thighs 1 tsp ginger paste 1 tsp garlic paste 2 tbsp soy sauce 1 tbsp black pepper, freshly cracked 100g plain flour 100g cornflour/potato starch 200ml cold water For the sauce: 2 large lemons, squeezed 1 tbsp black pepper, freshly cracked 1 tsp soy sauce 3 tbsp vegetable oil 3 garlic cloves, minced 1 red chilli, sliced 3 tbsp honey 1 tsp red chilli flakes (optional) Cornflour slurry: 1 tbsp cornflour/potato starch mixed with 100ml water Garnish: Sesame seeds Chives Lemon slices Method: Cut your chicken into bite size pieces and marinate them with ginger paste, garlic paste, soy sauce and black pepper, mixing it all really well. Add plain flour, corn flour and cold water, mixing until you get a nice, wet batter that thoroughly coats the chicken. Pop this in the fridge for 10 mins. Squeeze 2 lemons, you can add a little lemon zest here too if you want more lemon flavour, I’m personally not a fan but you do you. Mix in soy sauce and black pepper. Take the chicken out the fridge and deep fry it in batches until it’s crispy all over, put it aside. To your pan, ideally a wok, add vegetable oil and fry off the garlic and chilli for 1 min, then add in the lemon pepper sauce and let it simmer for a minute before adding honey. Once it starts bubbling up, stir in the cornflour slurry and let it simmer for 2 mins before adding the chicken. Toss the chicken around until it’s well coated and at any point if your sauce seems too thick then just add in a splash or more of water. Serve it with some rice or noodles with lots of sesame seeds and chopped chives. #lemonpepperchicken #friedchicken #takeawayrecipes #easyrecipes #chickenrecipes