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  • Honey Glazed Lemon Chicken

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    Honey Glazed Lemon Chicken
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x boneless skinless chicken breast halves
    • 2 Tbsp. oyster flavored sauce
    • 1 Tbsp. cornstarch
    • 1/3 c. lemon juice
    • 1/4 c. honey
    • 2 Tbsp. chicken broth
    • 2 tsp soy sauce
    • 1 tsp grated lemon peel or possibly orange peel
    • 2 tsp cornstarch Veg. oil for deep-frying Cornstarch for dry-coating
    • 1 x egg lightly beaten
    • 3/4 c. Japanese-style bread crumbs (panko)
    • 1/2 c. diced honeydew melon
    • 1/2 c. diced cantaloupe

    Directions

    1. Place chicken pcs between 2 sheets of plastic wrap and lb. lightly with flat side of a mallet till about l/4-inch thick.
    2. Combine marinade ingredients in a bowl. Add in chicken and stir to coat. Let stand for 10 min.
    3. Combine sauce ingredients in a saucepan; set aside.
    4. 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 till golden, 3 to 4 min on each side. Remove and drain on paper towels.
    5. Heat sauce over medium heat and cook, stirring, till sauce boils and thickens. Add in honeydew melon and cantaloupe; cook till heated through.
    6. To serve, cut chicken into bite-size pcs, arrange on a plate, and pour sauce over the top.
    7. This recipe yields 4 servings.

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