Ingredients
Method
- Cook your rice from the directions on the packet.
- With cornflour in a bowl, dry your chicken with paper towel and then coat chicken in cornflour and shake off excess cornflour.With a deep pan fill with oil 2/3 full. Heat oil then cook chicken in batches until it is golden in colour.
- Drain onto paper towel and finish cooking the rest of the chicken. Once chicken is cooked clean out pan and then make the sauce.
- Toast the sesame seeds in the pan, make sure not to burn them, about 10-20 seconds.Remove from heat then add juice from the 2 lemons. Add 3 tbsp honey and cook on medium heat then make a slurry with 1tbsp cornflour and 2tbsp water, mix and then add to the pan and mix. Add the cooked chicken and mix well. Serve on a bed of cooked rice and garnish with spring onion curls.