Lemon Chicken Gravy with Veg Fried Rice

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, 3 tbsp cornflour, all-purpose flour, beaten egg, and 0.5 tsp salt.
   • Mix thoroughly until each piece of chicken is evenly coated.
   • Set aside to marinate for at least 15-20 minutes.
2. 2

   Fry the Chicken

   • Heat oil in a wok or deep pan over medium-high heat.
   • Once the oil is hot, carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
   • Fry for 5-6 minutes per batch, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
   • Remove with a slotted spoon and drain on a wire rack or paper towels. Set aside.
3. 3

   Sauté Aromatics and Vegetables

   • Carefully discard the excess oil from the wok, leaving about 2 tbsp.
   • Heat the remaining oil over high heat. Add the minced ginger, garlic, and slit green chilies. Sauté for 30-40 seconds until fragrant.
   • Add the cubed onion and capsicum. Stir-fry on high heat for 2-3 minutes until they are crisp-tender.
4. 4

   Prepare and Thicken the Gravy

   • Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, white vinegar, sugar, remaining 0.5 tsp salt, and the vegetable stock. Stir well and bring to a gentle simmer.
   • In a small bowl, whisk the remaining 1 tbsp of cornflour with 1/4 cup of water to create a smooth, lump-free slurry.
   • While stirring the gravy, slowly pour in the cornflour slurry. Continue to cook and stir for 1-2 minutes until the gravy thickens.
5. 5

   Combine and Serve

   • Turn off the heat. Stir in the fresh lemon juice.
   • Immediately add the fried chicken pieces to the gravy and toss gently to coat everything evenly.
   • Garnish with chopped spring onion greens and serve immediately to enjoy the crispy chicken.