MasterChef New Zealand - Lemon Chicken
Recipe Kirsty Cardy
Canola oil, to deep fry
2 chicken breasts, skin off
1 Tbs ginger, julienned
2 garlic cloves, finely sliced
3 Tbs corn flour
1/2 cup chicken stock
1 Tbs soy sauce
1 cm piece of ginger, finely chopped
1 garlic clove, finely chopped
2 tsp fish sauce
1 Tbs caster sugar
3 cm piece of spring onion, soaked in iced water, to serve
1 Full a saucepan half full with oil, place over a medium-high heat until hot enough to deep fry.
2 Slice the chicken breast into equal slices, place corn flour in a bowl, season with salt and pepper, add chicken slices and coat. Deep fry in batches until golden and cooked. Place the ginger and garlic in the oil, cook until crisp and drain onto a plate lined with paper towel. Set aside.
3 Mix remaining corn flour with 1 lemon juiced, to make a paste, add chicken stock. Place the juice of the remaining lemon in a small saucepan, place over a medium heat and bring to a simmer. Whisk in the corn flour paste and cook until thick.
4 Heat an oiled wok over a high heat, sauté the garlic and ginger for 1 minute, add the soy and fish sauce, whisk in the thickened lemon sauce and add sugar. Season.
5 Arrange the chicken slices across a serving plate, pour over the lemon sauce to serve and top with crispy ginger and garlic with spring onion curl to the side