Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Pat dry chicken pieces with paper towel and put into large bowl. Take lemongrass and peel off tough outer layers leaving tender whiteish centre. Bruise stalks with flat of knife (or rolling pin) then chop finely. Add lemongrass to chicken together with garlic, ginger (julienne), pepper and 1 tablespoon of the oil. Toss together and leave to marinate in fridge minimum one hour, best overnight.
2. Once chicken has marinated, heat remainder of oil in large saute pan or wok. Scrape off the marinade from the chicken pieces (retain marinade) and season chicken with salt (optional). Quickly fry the chicken over a high heat for 2-3 minutes per side until golden (fry in batches if necessary). Return all chicken to pan with the marinade ingredients and fry for 2 minutes. Add the spring onions to the oil and cook until they start to turn golden and crispy. Add a generous splash of cider vinegar and bubble until volume reduced by half.
3. Whisk the soy sauce and honey together, then drizzle over the chicken, shaking the pan to coat. Poor in a good splash of hot water and add the lemon slices. Bring the liquid to the boil and cook until sauce is syrupy, or about 10 mins. Ensure chicken is cooked through (check beside bones for tell-tale pink/red and keep cooking until flesh is all white). Once chicken is cooked, sprinkle over the coriander. Serve onto warmed plates with steamed rice and green vegetables.
