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Honey-Glazed Lemon Chicken Recipe | |
American Chicken | |
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Ingredients:
4 boneless, skinless chicken breast halves Marinade 2 tablespoons oyster flavored sauce 1 tablespoon cornstarch Sauce 1/3 cup lemon juice 1/4 cup honey 2 tablespoons chicken broth 2 teaspoons soy sauce 1 teaspoon grated lemon peel or orange peel 2 teaspoons cornstarch Cooking oil for deep-frying Cornstarch for dry-coating 1 egg, lightly beaten 3/4 cup panko (Japanese-style bread crumbs) 1/2 cup diced honeydew melon 1/2 cup diced cantaloupe
Directions:
Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet until about 1/4-inch thick. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a saucepan; set aside. Heat oil in a wok to 350F. Dredge chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, then coat with panko. Deep-fry chicken, turning once, and cook until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels. Heat sauce over medium heat and cook, stirring, until sauce boils and thickens. Add honeydew melon and cantaloupe; cook until heated through. To serve, cut chicken into bite-size pieces, arrange on a plate, and pour sauce over the top. Makes 4 Servings.
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