Ingredients
- 6 to 8 tablespoons mild-flavored honey
- 5 tablespoons lemon juice
- 2 tablespoons grated lemon zest
- 2 teaspoon lemon pulp
- 2 tablespoons plum sauce
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3/4 pound boneless, skinless chicken breast, butterflied
- 1/4 cup cornstarch
- 1/3 cup cooking oil
- 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1 teaspoon toasted sesame seeds
Directions
Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.
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By bjkuhn
on January 14, 2012
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I would sure have this again!! It was tart, zesty, sweet and unique. We used fresh lemons picked directly off the tree which I think gave it the most lemony taste. Very easy to fix and even though I changed the plum sauce to BBQ Honey it worked. I would use less cooking oil to fry the breast in. Served it with white rice (however, brown would probably be better along with a side of brocolli. This appears to be a flexible dish that you could use other white meat (i.e. pork or turkey or even shrimp, and just salmon.
By grandma W.
Westhampton, 72
on October 24, 2011
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Fantastic and refreshing chicken dish-luckily had all the ingredients at hand was fast and easy. Will make again next time with RR sesame-edamame noodle dish. mmmmmmmmmm
By pnutpie
Northern CA
on February 16, 2011
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This chicken dish is unbelievably good. Didn't have a wok so I used a heavy fry pan. The sauce I made a few hours ahead and served this with Giada's Mediterranean salad. This chicken is SO good! You better double the recipe - I did!
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