Honey-Glazed Lemon Chicken Recipe - Cooking Index
Honey-Glazed Lemon Chicken Recipe - Cooking Index
| 4 | Boneless skinless chicken breast halves | |
| Marinade | ||
| 2 tablespoons | 30ml | Oyster flavored sauce |
| 1 tablespoon | 15ml | Cornstarch |
| Sauce | ||
| 1/3 cup | 78ml | Lemon juice |
| 1/4 cup | 59ml | Honey |
| 2 tablespoons | 30ml | Chicken broth |
| 2 teaspoons | 10ml | Soy sauce |
| 1 teaspoon | 5ml | Grated lemon peel or orange peel |
| 2 teaspoons | 10ml | Cornstarch |
| Cooking | ||
| Cooking oil - for deep-frying | ||
| Cornstarch - for dry-coating | ||
| 1 | Egg - lightly beaten | |
| 3/4 cup | 109g / 3.8oz | Japanese-style bread crumbs (panko) |
| 1/2 cup | 73g / 2.6oz | Diced honeydew melon |
| 1/2 cup | 73g / 2.6oz | Diced cantaloupe |
Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet until about l/4-inch thick.
Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a saucepan; set aside.
Heat oil in a wok to 350 degrees. Dredge chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, then coat with panko. Deep-fry chicken, turning once, and cook until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels.
Heat sauce over medium heat and cook, stirring, until sauce boils and thickens. Add honeydew melon and cantaloupe; cook until heated through.
To serve, cut chicken into bite-size pieces, arrange on a plate, and pour sauce over the top.
This recipe yields 4 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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