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Zesty Lemon Chicken

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, C
    MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 to 8 tablespoons mild-flavored honey

    2. 5 tablespoons lemon juice

    3. 2 tablespoons grated lemon zest

    4. 2 teaspoon lemon pulp

    5. 2 tablespoons plum sauce

    6. 1 egg, lightly beaten

    7. 1/2 teaspoon salt

    8. 1/4 teaspoon white pepper

    9. 3/4 pound boneless, skinless chicken breast, butterflied

    10. 1/4 cup cornstarch

    11. 1/3 cup cooking oil

    12. 1/2 teaspoons cornstarch dissolved in

    13. 1 tablespoon water

    14. 1 teaspoon toasted sesame seeds

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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.

    3. 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.

    4. Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

    5. 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.

    6. Yield : 4 servings

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