Posted on

17 September 2012

by

ewfood

200 g Chicken thigh

100 g Potato starch

40 g Lemon

80 ml Cooking oil

80 g French Bean

3 g Sesame seeds

5 g Red Capsicum

10 g Peanut (large)

30 g Tempura Powder

Lemon sauce:100 ml Water

30 g White Vinegar

1 Pcs Orange (squeezed)

1 Pcs Lemon (squeezed)

20 g Sugar (white)

15 g Lemon Juice

50 g Custard Powder

10 g Peanuts

10 g Chili

5 g Flour

2 g Lemon rind

2 g Sesame seeds

1

For the lemon sauce: Mix squeezed orange & lemon juice, water, white vinegar, sugar, lemon juice and custard powder in a bowl
2

Finely chop, peanuts, chili and lemon rind
3

Heat wok and add ingredients from step 1
4

Bring the mixture to a boil
5

Add flour and simmer until the sauce thickens and becomes syrupy
6

Add peanuts, chili, lemon rind and sesame seeds and keep on a med heat for 5 min
7

Remove from wok and leave to cool
8

For the chicken: Cut chicken into thin strips
9

Coat the strips in potato starch and tempura mix and deep fry till golden brown
10

Sauté the French beans with sesame seeds, add salt and keep aside
11

On a dinner plate, make a bed with the sautéed French beans
12

Put the fried chicken on the bed of beans and pour the lemon sauce
13

Garnish with Thin roundels of lemon and serve