LEMON AND SESAME THIGHS
Portions : 4 - Preparation time : 10 minutes - Marinating time : 6 to 12 hours - Cooking time : 15 minutes
Ingredients
- 4 to 6 chicken thighs
- 500 ml (2 cups) buttermilk
- 15 ml (1 tablespoon) paprika
- 250 ml (1 cup) cornstarch
- Qs Cooking oil
- Salt and pepper to taste
Lemon sesame sauce
- 125 ml (1/2 cup) brown sugar
- 125 ml (1/2 cup) chicken broth
- 3 lemons, juice
- 15 ml (1 tbsp.) ginger, chopped
- 1 garlic clove, minced
- 30 ml (2 tbsp.) soy sauce
- 1 pinch Cayenne pepper
- 120 ml (8 tbsp) sesame oil
- 15 ml (1 tbsp) cornstarch, diluted in a little cold water
- Salt and pepper to taste
Topping
- Cooked white rice
- Stir-fried vegetables
- Green onions, sliced into rings
- Sesame seeds
Preparation
- In a bowl, combine the buttermilk, paprika, salt and pepper.
- Add, coat the thighs and marinate in the refrigerator for 6 to 12 hours.
- Remove, drain and roll chicken in cornstarch.
- In a hot frying pan, over medium heat, gently sear the thighs in a little oil for 4 to 5 minutes, then turn the chicken over and continue cooking, still over medium heat, for 5 to 8 minutes, until the chicken is fully cooked and nicely colored.
- Meanwhile, melt the brown sugar in the stock in a saucepan.
- Add the lemon juice, ginger, garlic, soy sauce, cayenne pepper and sesame oil and simmer for 1 minute.
- Then add the cornstarch and continue cooking until the sauce thickens.
- Spoon the sauce over the chicken.
- Serve with rice and sautéed vegetables. Garnish with green onions and sesame seeds.