About the Recipe
Ingredients
The Chicken:
8 oz. La Nova Fully Cooked Popcorn Chicken
The Sauce:
1/4 cup plus 1 1/2 teaspoons cornstarch (you may need a bit more corn starch for dredging, start with 1/4 cup and add more if needed)
1/3 cup chicken stock
1/4 cup fresh lemon juice
2 tbsp soy sauce
1 tbsp dark brown sugar
2 tsp lemon zest
3 tablespoon peanut oil (use more if you like)
1 tbsp water
1/4 cup finely chopped green onions
2 tsp minced ginger
2 tsp minced garlic
1/4 cup julienned green onions, garnish
1 tablespoon toasted sesame seeds, garnish
Preparation
In a bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce, brown sugar, and lemon zest. Set aside.
Next, heat the oil in your wok (or big skillet) over medium-high heat for a minute or two until hot.
Add the La Nova Popcorn Chicken, making sure not to overcrowd the pan. Fry them for about 3 minutes, until crisp, turning once. Adjust the heat as needed. Remove with a slotted spoon and drain them on paper towels.
In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water. If you have great excesses of oil (if you used 3 tablespoons, you won’t), pour most of the oil out of the wok. If you have no oil left in the pan after removing the chicken, add a smidge more. Then add the green onions, ginger, and garlic and stir-fry for 30 seconds.
Add the lemon sauce to the wok, stir to combine, and bring to a boil.
Add the cornstarch mixture and cook, stirring, until thick.
Return the La Nova Popcorn Chicken to the wok and stir-fry until warmed through and combined well with the sauce, 1 to 2 minutes.
Remove from the heat and divide among plates.
Garnish with the julienned green onions and toasted sesame seeds and serve.