Ingredients

2	Chicken thighs
1 tbsp	soy sauce
1 tbsp	mirin
1 tbsp	lemon juice
2 tbsp	corn flour
5 tbsp	water
3 tbsp	lemon juice
1.5 tbsp	raw sugar
2 tbsp	corn flour
	oil for cooking
1 tbsp	sesame seeds

Equipment

• Fry Pan
• 2x small bowls
• Paper towel
• Plate for serving

Method

1. Dice chicken into 1cm cubes
2. Make marinade: combine soy sauce, mirin, 1 tbsp lemon juice, 2 tbsp corn flour and chicken in a bowl. Toss/stir to coat the chicken and refrigerate minimum 30 minutes
3. Make sauce: combine water, 3 tbsp lemon juice, raw sugar and 2 tbsp corn flour in a bowl, set aside while cooking the chicken
4. Heat oil in frypan on high heat, add chicken and cook until crispy and cooked through, remove from pan and drain on paper towel
5. Add sauce to pan and cook until starting to bubble and hot, return chicken to pan and stir through to coat in sauce. Sauce will continue to thicken as it cools
6. Put on a serving plate and sprinkle with sesame seeds, then serve immediately while hot

Notes

Serve with rice and Chinese style vegetables

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