Pan-Fried Sesame Chicken With Lemon Sauce

Recipe Ingredients

		Sauce
1/4 cup	59ml	Chicken broth
6 tablespoons	90ml	Fresh lemon juice
3 tablespoons	45ml	Sugar
2 teaspoons	10ml	Grated lemon zest
2 teaspoons	10ml	Plum sauce
		Breading
3/4 cup	46g / 1.6oz	All-purpose flour
2		Eggs - beaten
1/2 cup	55g / 1.9oz	White sesame seeds
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Ground white pepper
		To Complete
4		Boneless skinless chicken breast halves
6 tablespoons	90ml	Peanut oil
1 teaspoon	5ml	Minced fresh ginger
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Cornstarch - mixed with
1 1/2 tablespoons	22ml	Water
		Sliced scallions for garnish - optional

Recipe Instructions

Combine the sauce ingredients in a bowl and reserve.

To prepare the breading, place 1/4 cup of the flour in a large shallow bowl or plate. In another bowl, beat eggs, and in a third, combine the remaining 1/2 cup of flour with sesame seeds and salt and pepper. Arrange these next to each other on a counter.

Wash the chicken breasts and trim any excess fat. Pound with a mallet or rolling pin to 1/4-inch thickness. Then dip, one at a time, first in the flour. Pat off any excess and dip in the egg. Lift the meat, allowing excess egg to drain back into bowl, and then dip and coat with the flour and sesame-seed batter. Reserve on a platter.

Heat 4 tablespoons of the peanut oil in a 10-inch skillet over medium-high heat. Fry the chicken breasts, two at a time, until golden, 3 to 4 minutes per side. (Reduce heat to medium if the chicken is browning too quickly.) Reserve on a platter.

While the last batch is finishing, heat the remaining 2 tablespoons of oil in a small skillet over medium heat. Saute the ginger and garlic until their aroma is released and then pour in the sauce. When it comes to a boil, reduce to lowest heat. Drizzle in the cornstarch mixture while stirring constantly, and remove from heat as soon as the sauce thickens.

To serve, slice each chicken breast into 1/2-inch strips along the width and place on dinner plates. Spoon on the sauce and garnish with scallions. This recipe serves 4.

Source:
CHINESE COOKING FOR BEGINNERS by Helene Siegel

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