This dish was an absolute doddle to throw together, and trust us, it is as good as (if not better than) ANY takeaway lemon chicken. If you don't believe us, make it yourself!
<item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>250g plant-based 'chicken'<item-todo-done><item-todo-done>1 clove garlic clove<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>30g cornstarch<item-todo-done><item-todo-done> chilli flakes<item-todo-done><item-todo-done>30g flour<item-todo-done><item-todo-done>250ml vegetable oil<item-todo-done>
<item-todo-done>1 tbsp cornstarch<item-todo-done><item-todo-done>45g agave syrup<item-todo-done><item-todo-done> Juice of 1 lemon - juice and zest<item-todo-done><item-todo-done>45ml water<item-todo-done>
<item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>4 slices of lemon<item-todo-done><item-todo-done>1 x 200g microwave bag of basmati rice<item-todo-done><item-todo-done>2 spring onions<item-todo-done>
Preheat the oven to 180°C | 2 x Metal mixing bowl | Large pan with 250 ml of oil on a medium heat | Thermometer | Sieve | Kitchen paper | Microwave | Frying pan