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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