For the marinade
For the stock (Optional)
1. If using a whole chicken, joint and skin the chicken, reserving the bones for stock (break them down into smaller pieces if possible). Season the bones in salt and brown in a large saucepan in a little oil until golden, followed by the onion, carrot and garlic. Deglaze the pot (scraping the bottom) with the wine before following with enough stock to cover the ingredients and bring it to the boil. Reduce to a simmer, add the lemon peels (optional) and allow to infuse its flavour into the broth for 30 minutes.
2. Meanwhile, make your marinade and add to your chicken –– whether using thigh meat, breast meat or a combination of both, cut into bite-size pieces. Cover and allow to sit for 30-45 minutes in the fridge.
3. When the stock has given both colour and flavour, check for seasoning and then drain, removing all the chicken bones and vegetables. Take 200ml of this broth and in a saucepan reduce by half, then leave to one side.
4. In a frying pan or pot on a medium heat, add 1 tsp or so of oil and add your chicken, taking care not to add any leftover or excess marinade to the pan. Allow the chicken to cook on all sides until no more pink flesh can be seen and add in your reduced stock, bringing to the boil and then reducing to a simmer.
5. Add the cornflour to the lemon juice, stirring to dissolve and add to the pan alongside the sugar. Allow everything to reduce to a sticky glaze coating, which may take a couple of minutes, removing whilst thick but still light in colour as it will continue to darken as it cooks down.
6. Serve immediately with rice of your choice, topping with thin slices or crescents of the leftover lemon and a sprinkling of sesame seeds.
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