A deliciously sticky, sweet and crispy fried chicken with five spice
Five spice crispy lemon chicken
A deliciously sticky, sweet and crispy fried chicken in a honey, soy and lemon sauce, a real treat for the tastebuds!
Cooking times
Information not currently available
Ingredients
2 British chicken breasts (or 5 drumsticks)
1/2 tsp Greenfields five-spice mix
1/2 tsp Greenfields crushed chilli
25g Shahd honey
2 spring onions
1 lemon (cut in half, slice one half for garnish)
Handful Greenfields toasted sesame seeds
1 garlic clove finely chopped
3 tbsp soy sauce
Cornflour
Basmati rice
Method
Cook the basmati rice according to your pack instructions
Cut the chicken breasts into small bite sized pieces – not too big
Add 2 tbsp cornflour to a bowl along with 1 tsp sugar, Greenfields five-spice mix, 1/2 tsp Greenfields crushed chilli and mix it all together to create your chicken coating
Place the chicken pieces (or drumsticks) into the bowl and give everything a good mix up until all the chicken is fully coated
Heat a large, non-stick pan with vegetable oil over a high heat and add the coated chicken strips along with the remaining soy sauce and cook for 5-6 min on each side until crispy and the chicken is cooked through, then set aside (keep the pan)
Peel and finely chop the garlic
Juice 1/2 of the lemon and place into a small bowl, add the honey, 1 tsp cornflour, 2 tbsp soy sauce and 200ml cold water to the bowl and mix up
Return your pan to a medium low heat with a little vegetable oil, once hot add the chopped garlic and cook for 1 min until fragrant, then add the lemon & honey mix and stir for 2-3 min or until the sauce is thick and sticky
Place the crispy chicken with the basmati rice
Pour the lemon sauce over the chicken and garnish with the lemon slices and toasted sesame seeds
Cut your spring onions finely and scatter over the cooked basmati rice, enjoy!
