Honey-Glazed Lemon Chicken Recipe

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.