Spend quality time with your loved one with this crispy-on-the-outside, juicy-on-the-inside lemony-sweet dish. For a more resto feel, serve with Yang Chow Fried Rice. (RELATED: Fried Chicken with Lemon Sauce)
Prep Time 10 minutes
Cooking Time 15 minutes
3 chicken breasts, deboned and cut into strips
salt and pepper to taste
1/2 cup flour
1 large egg, beaten
1/2 cup Japanese breadcrumbs
1 tablespoon cornstarch
1/2 cup water
3 tablespoons lemon juice
3 tablespoons honey
parsley for garnish
1 Season chicken with salt and pepper. Coat with flour, followed by beaten egg, then with breadcrumbs. Fry chicken in oil until golden. Set aside.
2 Make the glaze: Dissolve cornstarch in water then throw this mixture in, along with all the other ingredients, in a saucepan. Cook and stir over medium heat, until it boils and becomes slightly thick. Drizzle glaze on chicken or serve on the side. Garnish with parsley.
Seasoning tip: Prefer a stronger tangy flavor? Add 2 tablespoons lemon juice and 1 tablespoon honey to the recipe.
Photography by Erwin Obcemea | Styling by Angelo Comst
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