Chinese Crispy Lemon Chicken

What you need:

• 2 lb. chicken tenderloins
• Vegetable oil

For the batter:

• 1 large egg
• 1 large egg yolk
• 1 Tbsp. honey
• 1/2 Tbsp. lemon juice
• 1/2 Tbsp. soy sauce
• 1/4 cup all purpose flour
• 1 tsp. garlic powder
• 1/2 tsp. ground ginger
• 1/2 tsp. onion powder
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

For the lemon sauce:

• 1/2 cup chicken broth
• 1/3 cup honey
• 1/3 cup apricot preserves
• 2 Tbsp. lemon juice, plus more to taste
• 3 Tbsp. soy sauce
• 2 Tbsp. red wine vinegar
• 2 Tbsp. brown sugar
• 1 Tbsp. Asian sweet chili sauce
• 1 tsp. Sriracha
• 1 to 2 tsp. freshly grated ginger
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 Tbsp. cornstarch

For the breading:

• 2 1/4 cups Panko bread crumbs

Directions:

1. Whisk together all the batter ingredients together in a large bowl.
2. Add chicken and stir until evenly coated. Let sit at room temperature for 20 minutes.
3. Whisk together all the lemon sauce ingredients in a small saucepan. Set aside.
4. Add panko to a shallow dish. Dredge chicken through panko, pressing to help stick, until covered fully.
5. Add vegetable oil to a large pan, so that it is about 1/2-inch deep.
6. Heat over medium-high heat and fry chicken until golden brown on each side and cooked through. Remove to a paper towel-lined baking sheet.
7. Whisk lemon sauce and bring to a boil. Reduce heat to low and simmer until thickened.
8. Drizzle chicken with lemon sauce and serve immediately.

Recipe from Carlsbad Cravings

Posted on Fantastical Sharing of Recipes