Ingredients:
- 1-pound boneless, skinless chicken breast, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- Salt and pepper, to taste
- Lemon Premium Olive Oil, for frying
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
For the Honey Lemon Sauce:
- 1/3 cup Franklin Raw Honey
- ¼ cup chicken broth
- ¼ cup lemon juice
- 1 tablespoon Lemon Premium Olive Oil
- 2 teaspoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Instructions:
- Season the chicken pieces with salt and pepper, then coat them first in cornstarch and afterward dip them into the beaten eggs.
- Heat Lemon EVOO in a large pan over medium-high heat. Add the chicken pieces, making sure not to overcrowd the pan, and fry until golden brown and cooked through. Remove chicken and set aside on a paper towel-lined plate.
- In a saucepan, combine honey, chicken broth, lemon juice, 1 tablespoon Lemon EVOO, soy sauce, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch and water mixture to the saucepan. Keep stirring until the sauce thickens to your desired consistency.
- Toss the fried chicken back into the pan and pour the honey lemon sauce over it. Stir until the chicken is well coated with the sauce.
- Place the chicken over a bed of fluffy white rice. Sprinkle with sesame seeds and green onions for garnish.