HONEY LEMON CHICKEN

Ingredients

500 grams chicken thigh fillets, cut into 2-cm strips 1/4 cup cornstarch 1/2 teaspoon salt 2 tablespoons vegetable oil (or enough to coat the bottom of the pan in a thin layer) For the marinade

1/4 cup honey 1 tablespoon oyster sauce 1 tablespoon soy sauce 2-2 1/2 tablespoons lemon juice 1 teaspoon grated ginger 1 teaspoon minced garlic 1 teaspoon cornstarch 1/4 cup water 1/2 lemon, sliced thinly Preparation 1. In a bowl, whisk together the cornstarch and salt. Add the chicken and toss well to coat chicken pieces evenly in the cornstarch mixture. 2. Heat the oil in a frying pan over medium-high heat. When the oil is hot, add the chicken pieces, taking care not to overcrowd the pan. Do this in batches if necessary. Fry the chicken pieces for about 3-4 minutes per side or until just cooked through. Do not overcook. Once cooked, remove the chicken to a platter and set aside. 3. While your chicken is frying, whisk together all the ingredients for the sauce, except for the lemon slices. 4. Place the sauce mixture in a small skillet over medium-high heat. Cook the sauce, whisking constantly, until thickened, about 5-10 minutes. Add the lemon slices, cook a further 2-3 minutes, and then set aside. 5. Once all the chicken pieces are cooked, remove all but 1/2 tablespoon of oil from the frying pan and return to the heat. Return chicken to the pan. Pour sauce over the chicken and toss until all the chicken pieces are evenly coated. Remove from heat and serve immediately.