Lemon Chicken

Recently I tried a recipe for Lemon Chicken and it was a huge hit with my family...especially Jim.

The chicken is dipped in egg and soy sauce and then coated in panko bread crumbs and sesame seeds. The sauce includes ginger, garlic, chicken stock and lemon juice.

I made a stir fry to go along with it with what I had in the fridge: bok choy, celery, onions, brocooli. I added chicken stock (with cornstarch), soy sauce, and sweet chili sauce.

Better-than-the-Buffet Lemon Chicken

1 egg, beaten

2tsp. soy sauce

2/3 cup dry bread crumbs (I used panko crumbs)

1/3 cup sesame seeds

1/4 tsp. salt

4 chicken cutlets (I used breasts)

1/4 cup vegetable oil

1. In shallow bowl or pie plate, whisk egg with soy sauce. In separate bowl, stir bread crumbs, sesame seeds and salt.

2. On cutting board and using sharp knife, cut each cutlet into 4 pieces. Using tongs, dip each piece into egg mixture, turning to coat and letting excess drip back into bowl. Drop into bread crumb mixture; turn to coat and pat with hands if necessary to coat all over. Place on waxed paper, layering paper and chicken.

3. In large skillet, heat 1 Tb. oil over medium high heat; fry 4 pieces of chicken at a time, using remaining oil, until bottom is golden and crispy, about 2 minutes. Turn and fry until golden and chicken is no longer pink inside, about 2 minutes. (Keep warm on rimmed baking sheet in 250 degree F.

sauce:

1Tb. cornstarch

1 tsp. vegetable oil

2 cloves garlic, minced

1 Tb. minced gingerroot

1/2 cup chicken stock

1/2 cup lemon juice

1/2 cup sugar

1. In small bowl, whisk cornstarch with 2 Tb. water; set aside.

2. In saucepan, heat oil over medium heat; fry garlic and ginger, stirring with wooden spoon, just until turning golden, about 1 minute.

3. Add stock, lemon juice, then sugar, stirring with whisk until boiling and sugar is dissolved. Whisk in cornstarch mixture; simmer just until thickened, about 30 seconds. Pour through fine sieve into bowl. (Make ahead: Cover and refrigerate for up to 4 hours; rewarm to serve). Serve with chicken for dipping (or pour over chicken).

Source: Canadian Living