LEMON CHICKEN

LEMON CHICKEN

Makes: 4 Servings

Marinade:

2 tbsps oyster-flavoured sauce

1 tbsp cornstarch

4 boneless, skinless chicken breast halves

Sauce:

1/3 cup lemon juice

1/4 cup honey

2 tbsps chicken broth

2 tsps soy sauce

1 tsp grated lemon peel or orange peel

cooking oil for deep-frying

cornstarch

1 egg, lightly beaten

2 tsps cornstarch dissolved in 1 tbsp water

3/4 cup Japanese - style bread crumbs (panko)

½ cup diced honeydew melon

½ cup diced cantaloupe

1. Combine marinade ingredients in a bowl.

2. Place chicken between waxed paper: pound to an even thickness.

3. Add chicken to marinade and stir to coat. Let stand for 10 minutes.

4. Combine sauce ingredients in a small saucepan.

5. In a wok or 2-quart saucepan, heat oil for deep-frying to 350F.

6. Dip chicken in cornstarch; shake to remove excess.

7. Dip into egg and, drain briefly, then coat with bread crumbs.

8. Deep-fry chicken, turning once, until golden brown, 3 to 4 minutes on each side. Remove with a

slotted spoon; drain on paper towels.

9. Cook sauce over medium heat, stirring, until it simmers.

10. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

11. Add diced melons; cook until heated through.

12. To serve, cut chicken into bite-sized pieces.

13. Pour sauce on top.