- 2
- 10 mins
- 20 mins
Ingredients
- 1.5 lbs boneless chicken breast, cut into tenders
- 1 cup all purpose flour
- 1/2 cup vegetable oil
- Salt and pepper
- 1 egg
- 1 cup milk
- 1 tsp vinegar
- LEMON SAUCE
- 1/4 cup honey
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1 pinch of chili pepper flakes (optional, adds a slight kick)
- 1/4 cup pineapple juice
- 1 cup lemon juice (fresh is best, but bottled is fine too)
- 1 tsp garlic powder
- 2 Tbs apple cider vinegar
- zest of one lemon
- 1 tbs toasted sesame seeds
- 1/4 cup sliced green onions
Preparation
Step 1
In a small sauce pan over medium heat mix together all sauce ingredients, and stir until sugar melt
Strain into a bowl, so you remove the pieces of pineapple, and are left with a lovely lemon sauce. If you want to skip a step, just use pineapple juice.
Then set aside.
Next, prepare chicken by cutting chicken into tender, then pat them dry.
Then mix together salt and pepper (a few shakes of each) with the flour, and dredge your tenders
Mix together milk, egg, and vinegar, and take dredged chicken, and dip into the egg, milk, vinegar mixture
Then dredge in flour again
In a medium size saute pan, heat oil until it sizzles when you flick water into it, but not so hot that steam is coming off. Fry your chicken tenders on each side until nice and brown.
Set on paper towels to catch excess oil
Then toss with lemon sauce
Garnish with toasted sesame seeds and fresh green onion
Serve hot
NOTES
This is a very thin sauce, which sticks well to the breaded chicken. However, if you prefer a thicker sauce, add 1 Tbs of cornstarch and whisk it in while over heat. Then let thicken 3-5 minutes before tossing with chicken.