Lemon and sesame thighs

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

1. In a bowl, combine the buttermilk, paprika, salt and pepper.
2. Add, coat the thighs and marinate in the refrigerator for 6 to 12 hours.
3. Remove, drain and roll chicken in cornstarch.
4. 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.
5. Meanwhile, melt the brown sugar in the stock in a saucepan.
6. Add the lemon juice, ginger, garlic, soy sauce, cayenne pepper and sesame oil and simmer for 1 minute.
7. Then add the cornstarch and continue cooking until the sauce thickens.
8. Spoon the sauce over the chicken.
9. Serve with rice and sautéed vegetables. Garnish with green onions and sesame seeds.