Name: Zesty Lemon Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
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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