Japanese Lemon Chicken

Ingredients for 2 servings:

• 300 g chicken breast
• 1 egg white
• ½ tsp salt
• some pepper
• 1 lemon(s)
• 2 tbsp honey
• 1 tsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp water
• 30 g cornstarch
• 30 g flour
• some sesame
• n. B. lemon slice(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Chicken nuggets in lemon sauce

Cut the meat into roughly 2cm pieces, place in a bowl, add salt, pepper, and egg white, and mix well. Let stand for 10 minutes. Squeeze the lemon and mix it in a small bowl with the honey, water, soy sauce, and a teaspoon of cornstarch. Add the flour and cornstarch to the meat and mix well until the meat is well coated. Heat oil in a pan or saucepan (enough to cover about half the meat) and cook the nuggets for about 3 minutes on each side. Drain slightly on kitchen paper or something similar. Stir the sauce mixture again and heat in a pan until thickened. Add the nuggets and toss them in the sauce. Garnish with some sesame seeds and lemon slices, if desired.