Ingredients:
Cooking Method:
Sticky Lemon & Sesame Chicken
4 battered chicken breasts (or use nuggets,strips etc.)
4 tablespoons of lemon juice
4 tablespoons water
6 tablespoons of sugar
finely grated lemon peel from 1 lemon (2 lemons if they are small)
1 teaspoon of toasted sesame seeds
4 tablespoons of lemon juice
4 tablespoons water
6 tablespoons of sugar
finely grated lemon peel from 1 lemon (2 lemons if they are small)
1 teaspoon of toasted sesame seeds
Firstly cook your chicken as per the pack instructions.
Meanwhile, in a small saucepan add your sugar, lemon juice, grated peel and water and place over a low heat. Stir the mixture continuously until the sugar dissolves and remove from the heat.
Don't over-heat the mixture or you will be left with toffee rather than a sticky sauce and don't over-cook the mixture or the sugar will caramelise, leaving you with a brown sauce rather than a yellow sauce.
The easiest way to check if the mixture is ready is to place the bottom of the bowl of the stirring spoon onto ice cold water. This will rapidly reduce the temperature of the mixture, coated over the spoon. When the mixture cools it should look thick and sticky but not too runny. You should be able to see the cooled mixture coating the inside of the bowl of the spoon. It is difficult to get the correct consistency, but as always 'practice makes perfect'. If the sauce is not thick enough return to the heat for a minute or two. Allow the sauce to cool before puring over the cooked chicken.
In a frying pan WITHOUT oil, dry fry your sesame seeds until they a lightly toasted.
Then pour your sticky lemon sauce over your cooked chicken and sprinkle with a few toasted sesame seeds.
Serve immediately.
Meanwhile, in a small saucepan add your sugar, lemon juice, grated peel and water and place over a low heat. Stir the mixture continuously until the sugar dissolves and remove from the heat.
Don't over-heat the mixture or you will be left with toffee rather than a sticky sauce and don't over-cook the mixture or the sugar will caramelise, leaving you with a brown sauce rather than a yellow sauce.
The easiest way to check if the mixture is ready is to place the bottom of the bowl of the stirring spoon onto ice cold water. This will rapidly reduce the temperature of the mixture, coated over the spoon. When the mixture cools it should look thick and sticky but not too runny. You should be able to see the cooled mixture coating the inside of the bowl of the spoon. It is difficult to get the correct consistency, but as always 'practice makes perfect'. If the sauce is not thick enough return to the heat for a minute or two. Allow the sauce to cool before puring over the cooked chicken.
In a frying pan WITHOUT oil, dry fry your sesame seeds until they a lightly toasted.
Then pour your sticky lemon sauce over your cooked chicken and sprinkle with a few toasted sesame seeds.
Serve immediately.
Our Sticky Lemon Chicken With Sesame Seeds recipe is lovely. The combination of the tangy lemon sauce with the battered chicken breast and toasted sesame seeds is truly amazing. Don't over cook the sauce or you will be left with lemon toffee. Delicious!
Serves 4
