3 fino or verna lemons
3 skinless, boneless chicken thighs
3 tablespoons cornstarch
1 spoon of sugar
100 ml chicken broth
60 ml soy sauce
½ small onion
8 branches of coriander for guacamole
2 branches of cilantro to decorate
800 ml of sunflower oil for frying
8 corn tortilla
Cut 3 slices of lemon and reserve half a lemon for the guacamole. Squeeze the remaining lemons. Put the juice and slices in a saucepan together with the chicken broth, sugar and 1 tablespoon of cornstarch. Mix well. Heat over medium heat until thick. Set aside.
Cut the chicken into 3 x 3 cm cubes and place in a bowl with the soy sauce. Marinate a few minutes.
Heat the frying oil and when it’s hot, bread the chicken in the remaining cornstarch and fry until lightly golden.
In a mortar add the avocado without skin or pit, the onion chopped into small squares together with the cilantro, salt and the juice of half a lemon. Crush until integrated.
Heat the corn tortillas in a pan or 30 seconds in the microwave.
Put 2 tortillas per plate and a base of guacamole. Top with some fried chicken cubes and dip them with the lemon sauce. Finished with some cilantro leaves.