Ginger-Garlic Chicken

This is much better than the off-the-box chicken nuggets, and the kids will agree. Enjoy it with steamed rice and a glass of icy cold lemonade.

Serves 3 to 4 Prep Time 20 minutes Cooking Time 20 minutes

1 kilo chicken breast fillet, cut into big strips
salt and pepper to season
juice and zest of half a lemon
1 cup cornstarch
2 tablespoons chopped chives

For the sauce
1 tablespoon sesame oil
1 teaspoon turmeric powder
3 tablespoons ginger, minced
2 tablespoons garlic, minced
2 tablespoons leeks, chopped
2 pieces dried chili
1 1/2 cups chicken stock
1 teaspoon fish sauce
1 tablespoon liquid seasoning
1/4 cup sugar
1 tablespoon corn starch dissolved in 3 tablespoons cold water

1 In a small sauce pot, heat oil, add the turmeric then brown the garlic and ginger. Mix in leeks and dried chili. Deglaze with chicken stock and season with fish sauce, liquid seasoning and sugar. Bring to a boil and add cornstarch mixture. Simmer for another minute to thicken. Set aside.

2 Season chicken strips, toss in lemon juice with zest, then lightly coat with cornstarch. Deep fry in oil until golden brown and toss in sauce. Plate and top with chopped chives.

Photography by Patrick Martires │ Recipe by Jon Em of Paul Calvin's Deli │Styling by Angelo Comsti

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