Recipe Cuisine: Japanese
Theme: Soul Spicy
Lemon Salt and Pepper Chicken
By: Amy Ball
Ingredients
- 500g chicken thigh fillets cut into bite-sized pieces
- 3 Tablespoons Kewpie Mayonnaise
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Cornflour
- 1 lemon, zested and juiced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon white pepper
- 1 Tablespoon Olive Oil
- Spring onions, finely sliced (to serve)
Product used in recipe
- LEE KUM KEE - GOLD LABEL SOY SAUCE
- KEWPIE - MAYONNAISE
- LEE KUM KEE - CHIU CHOW STYLE CHILLI OIL
Method
- Combine Kewpie mayonnaise, soy sauce, cornflour, lemon (zest only, reserve the juice), salt and peppers in a large bowl. Mix chicken pieces thoroughly through marinade. Marinate in a refrigerator for at least 30 minutes or overnight.
- Stand marinated chicken for 10 minutes prior to cooking. Heat shallow pan or wok over medium heat and add oil. Place chicken pieces in pan and fry until cooked, allowing some time each side to turn golden brown and crispy.
- Once cooked, pour lemon juice over the chicken. Sprinkle with spring onions and serve hot with steamed rice and sides (suggestions below).
- Serving Suggestions: Stir-fried Asian greens, fried egg, extra Kewpie mayonnaise, chilli oil, quick pickled vegetables (see note below).
- Note: To make quick pickled vegetables, stir 2 Tablespoons of vinegar of choice with 1 Tablespoon of sugar until sugar is mostly dissolved. Stir through chilli, red onions and vegetables of choice such as cucumber, radish, carrot. Set aside until ready to serve.
