03/08/2026
Another ‘Cooking with Cornish Mead’ recipe devised by the wonderful Jamie from Mackerel Sky 🥰
Asian style Lemon Chicken with Orange and Ginger Mead
Serves 4
Ingredients:
1 bottle Orange and Ginger Mead
4 skinless chicken breasts
20g of sesame seeds
200ml of sesame oil
20ml of soy sauce
20ml of fish sauce
20ml of runny honey
Pinch of salt
20ml of rice w**e vinegar
2 lemons
1 large head of garlic
60g of fresh garlic
1 egg
200g of corn flour
Handful of coriander
2 bunches of spring onions
200g of uncooked jasmine/basmati rice
Method:
Slice chicken breasts thinly and place into a large mixing bowl. Add 10ml of soy sauce, 10ml of fish sauce, 10ml of rice w**e vinegar, a pinch of salt, a good glug of Orange and Ginger Cornish Mead and the zest of one lemon.
Beat one egg and add to chicken mixture, stir in. Place the marinated chicken into a colander and coat well with the corn flour.
Heat the sesame oil in a medium/large saucepan and add the chicken. Be careful not to overload the pan. Cook in batches if needs be. Once cooked remove from pan with a slotted spoon and place on some kitchen roll to remove excess oil.
Put your rice on to boil.
Next, toast the sesame seeds in a dry frying pan and toss through the chicken.
Finely chop the garlic and ginger, sautee in a pan with a few slices of lemon, using a little of the leftover sesame oil. Add the honey, 200ml Orange Mead, 10ml of soy sauce, 10ml of rice w**e vinegar and the juice of the zested lemon and simmer for approx four minutes until the sauce becomes sticky. Add the chicken to the sauce, taking care to coat it evenly.
Serve on top of the rice and garnish with finely chopped coriander and spring onions.