Ingredients Jump to Instructions ↓

  1. Send us your tips > 2tbs plain (all-purpose) flour 1tsp Chinese five-spice Sea salt and freshly ground black pepper 4 x 180 g (6 1/2 oz) boneless chicken breasts with skin Vegetable oil, for shallow-frying 1 lemon, cut into wedges 3cm (1") piece of fresh ginger, peeled and cut into thin strips 4tbsp honey 2tbsp Chinese rice wine 80 ml (2 1/2 fl oz) lemon juice 2tbsp light soy sauce 80 ml (2 1/2 fl oz) chicken stock 2tbsp soft brown sugar 2tsp cornflour (cornstarch), mixed with a little cold water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C (350°F/gas mark 4). Mix the flour, five-spice, salt and pepper on a large plate. Dust the chicken in the spiced flour. Heat enough oil for shallow-frying in a large wok over medium-high heat. Fry the chicken breasts for 2-3 mins, or until the skin is crisp and golden. Drain on kitchen paper, then put the chicken on a baking tray and bake for 6 mins, or until just cooked through. Meanwhile, drain all but 2tbsp of the oil from the wok and return to high heat. Add the lemon wedges and ginger and stir-fry for 2 mins. Add the honey, rice wine and lemon juice and cook for 1 min, then add the soy sauce, chicken stock and sugar and simmer for 2 mins. Add the cornflour mixture and simmer for 2 mins, or until slightly thickened. Remove from the heat. To serve, cut each chicken breast into five or six pieces and spoon some sauce over the top.


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