Lemon Chicken with Steamed Rice
Serves: People
Ingredients
For the Chicken
- 200 g Chicken Breast Or 2 Medium Chicken Breast
- 1 Medium Egg beaten
- ½ tsp Sea salt
- ½ tsp White pepper
- 4½ tsp Plain flour
- ½ tbsp Cornflour
- ½ tsp Baking powder
- 150 ml Vegetable oil
For the Lemon Glaze
- 1 Lemon zest and juice
- 2 tbsp Caster sugar
- 1 pinch Sea salt
For the Rice & Vegetables
- 100 g Jasmine rice
- 90 g Tender stem broccoli
- ½ Lemon cut into wedges
- 1 Spring onion finely sliced
- 1 tsp Sesame seeds toasted
Method
For the Rice
- Cook the Jasmine rice according to the packet instructions and keep warm.
For the Broccoli
- Heat a pan over medium-high heat with a small drizzle of Vegetable oil.
- Add the Tenderstem broccoli and cook for 3–4 minutes until just tender and vibrant green.
- Remove from the pan and keep warm.
For the Lemon Glaze
- Combine the Lemon zest, Lemon juice, Sugar and a pinch of Sea salt in a small saucepan.
- Simmer gently over a low heat until the sauce thickens to a light glaze.
For the Chicken
- Place the Chicken thighs into a bowl and season with the Sea salt and White pepper.
- Combine the Plain flour, Cornflour and Baking powder in a separate bowl.
- Coat the chicken evenly in the flour mixture, shaking off any excess.
- Dip the coated chicken into the beaten Egg.
- Heat the Vegetable oil in a pan over medium-high heat.
- Fry the chicken in batches until lightly golden.
- Remove and drain on kitchen paper.
- Increase the heat and fry the chicken a second time until crisp and deep golden.
- Drain well and immediately toss in the Lemon glaze until evenly coated.
To Serve
- Divide the Jasmine rice between two serving plates.
- Arrange the Tenderstem broccoli alongside.
- Top with the Lemon chicken.
- Garnish with the Spring onion, toasted Sesame seeds and Lemon wedges