Zesty Lemon Chicken
6 to 8 tbsp mild-flavoured honey
5 tbsp lemon juice
2 tbsp grated lemon zest
2 tsp lemon pulp
2 tbsp plum sauce
1 egg, lightly beaten
½ tsp salt
¼ tsp white pepper
¾ lb. boneless, skinless chicken breast, butterflied
¼ cup cornstarch
1/3 cup cooking oil
½ tsp cornstarch dissolved in 1 tbsp water
1 tsp toasted sesame seeds
Make sauce by whisking honey, lemon juice, zest and pulp together in small bowl until blended. Stir in plum sauce, pour into small saucepan; set aside.
In small bowl, combine egg with salt and white pepper. Lightly coat chicken with cornstarch; dip into egg mixture and coat in cornstarch again. Let it stand for 5 minutes. Shake off excess cornstarch prior to cooking.
In a wok, heat oil until hot. Cook chicken a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove and drain on paper towels.
Bring sauce to a boil over medium heat; add cornstarch solution and cook, stirring, until sauce boils and thickens.
Cut chicken across the grain into 1/2-inch slices. Place chicken on serving plate. Pour sauce on top and sprinkle with sesame seeds.
YIELD: 4 servings
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