How To Make Simple Crispy Lemon Chicken with Egg Fried Rice

Crispy Lemon Chicken with Egg Fried Rice



For The Chicken
1 Medium Egg
2 tbsp Soy Sauce
2 tbsp Rice Wine Vinegar
1 tbsp Sesame Oil
450g Chicken Breast (cut into thin strips)
200g Cornflour

For The Fried Rice
200ml Vegetable Oil
400g Cooked Long Grain Rice
100g Fresh or Frozen Peas
2-3 Spring Onions finely sliced (Scallions)
Soy Sauce
1 Medium Egg

For The Lemon Sauce
Remaining Marinade
250ml Chicken Stock
Juice of 1 Lemon
Zest of 1 Lemon
2 tsp Cornflour mixed with a little water


Add the egg, soy sauce, rice wine vinegar and sesame oil to a large mixing bowl and whisk together.
Place the chicken strips in the mixture and mix well, to ensure all of the chicken is coated.
Cover and refrigerate for a couple of hours.
Heat the vegetable oil in a large pan on a medium heat.
Add the cornflour, seasoned to taste, to a large bag, and then add the marinated chicken.
Seal the bag and shake until all of the chicken is well coated.
Remove the chicken from the bag so that any excess cornflour is discarded.
Fry the chicken in the vegetable oil, a little at a time for 3-4 minutes, until golden brown. Remove and drain on some kitchen paper.

Heat a little vegetable oil in a wok, and add the cooked rice. Stir the rice in the oil for 3-4 minutes. Add the peas and cook for another 2-3 minutes. Add the spring onions, holding a few back for decoration, and a dash of soy sauce and cook for a further minute.
Now, push the rice to one side and crack in the egg. Stir around until almost scrambled and then fold into the rice.

Add the remaining marinade, the chicken stock, the lemon juice and the zest to a pan large enough to hold all of the chicken and bring to the boil. Reduce to a gentle simmer and stir in the cornflour mixture. Remove from the heat and add the chicken, stirring to coat all of the crispy chicken in the sauce.

To Serve:
Place some of the fried rice on a plate of your choice, place crispy lemon chicken on top and decorate with some spring onions and toasted sesame seeds


This could also be made with pork, but probably not with beef, as it would be too heavy.

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