AuthorHealthy ChefServes 2 people with Cruelty-free, Huera® Lemon “Chicken”. 100% plant-based, sustainable, healthy, and with a WOW flavour. Enjoy, Live and breathe Mediterranean heritage and cuisine with high-quality ingredients, high nutritional values, and an incredible taste.
In a bowl, place the Heura chunks. Add in the rice wine (if using) and mix well. Allow to sit for 3-5 minutes.
Meanwhile, prepare the lemon sauce by mixing everything into a bowl. Feel free to adjust the sauce to your desired taste.
In a small bowl, mix together the corn starch and water until you have a slurry. Set aside.
Heat a large pan or wok over medium heat. Add some oil to submerge at least half of the “chicken” chunks. While your pan is heating, add the corn starch into the “chicken” pieces. Mix to evenly coat well.
Test out the heat of the oil by adding a small piece. It should immediately bubble when placed.
Add in the coated “chicken” chunks and leave to cook in the oil for 3-4 minutes or until golden brown and crisp. Flip over, if needed, to cook the remaining side. Once golden brown and crispy throughout, remove the pieces from the oil. Drain any excess oil.
Remove the oil from the pan/wok, but leave some to coat the pan.
Pour in the lemon sauce over medium low heat. Allow the sauce to come to boil. Once it bowls, lower the heat. You can add additional lemon slices, if desired.
Add in the fried “chicken” pieces. Pour in the cornstarch slurry. Mix well until the sauce thickens from the slurry and glazes the pieces. Turn off the heat.
Serve your lemon “chicken” and enjoy with steamed rice, if desired.
Ingredients
Directions
In a bowl, place the Heura chunks. Add in the rice wine (if using) and mix well. Allow to sit for 3-5 minutes.
Meanwhile, prepare the lemon sauce by mixing everything into a bowl. Feel free to adjust the sauce to your desired taste.
In a small bowl, mix together the corn starch and water until you have a slurry. Set aside.
Heat a large pan or wok over medium heat. Add some oil to submerge at least half of the “chicken” chunks. While your pan is heating, add the corn starch into the “chicken” pieces. Mix to evenly coat well.
Test out the heat of the oil by adding a small piece. It should immediately bubble when placed.
Add in the coated “chicken” chunks and leave to cook in the oil for 3-4 minutes or until golden brown and crisp. Flip over, if needed, to cook the remaining side. Once golden brown and crispy throughout, remove the pieces from the oil. Drain any excess oil.
Remove the oil from the pan/wok, but leave some to coat the pan.
Pour in the lemon sauce over medium low heat. Allow the sauce to come to boil. Once it bowls, lower the heat. You can add additional lemon slices, if desired.
Add in the fried “chicken” pieces. Pour in the cornstarch slurry. Mix well until the sauce thickens from the slurry and glazes the pieces. Turn off the heat.
Serve your lemon “chicken” and enjoy with steamed rice, if desired.