Zesty Lemon Chicken

Total Time:
35 min
20 min
5 min
10 min

4 servings

  • 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
  • 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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