Lemon Sesame chicken

Trim the chicken thighs of any fat. Put each thigh on a cutting board, cover it with cooking paper and hammer it with a meat mallet until it is 5cm thick. Cut the pieces into halves. Put them on a bowl and sprinkle the lemon juice over all of them. Stir to evenly distribute juice. Beat the egg in a bowl. In a flat bowl, mix together the self-raising flour, paprika and sesame seeds. In a saucepan, mix the cornflour and lemon juice for the sauce together to form a smooth paste. Mix in the chicken stock and grated lemon peel for the sauce. Heat the sauce on a medium heat until it has thickened. Put the lid on the saucepan and keep it warm until needed. Take the chicken pieces, dip each piece into the beaten egg to coat both sides. Then dip it into the flour/sesame seed mix until it is well coated. Repeat this till all pieces are coated. In a frypan, heat one tablespoon of the oil and when it is hot, put half the chicken pieces in. Cook them until they are well browned on both sides and cooked through (clear juices). Put the cooked chicken pieces in a warm over to keep warm and cook the rest of the chicken in the same way. Serve the chicken on a bed of cooked rice, pouring the sauce over the top.