Asian Lemon Chicken
I am a huge fan of the fast, tasty, and take-out inspired Asian dish.
One of our favorite menu items at the local chinese place we visit is their lemon chicken. They make this amazingly tangy, but still sweet enough to want to drink lemon sauce that they use on both their lemon chicken and their fried wontons. I love it. Love it.
But at about $16 a plate, it is not very economical to take the family out for lemon chicken as often as we want it. Thus I searched out recipes and tried a million, my favorite one, and the inspiration for the creation of this version was from Damn Delicious. I make some alterations, and make it fit what our family likes, and what I typically have in my cupboard. It is super good, comes together in under 30 minutes, and costs way less than $16 a plate.
- 1.5 lbs boneless chicken breast, cut into tenders
- 1 cup all purpose flour (or if you are going gluten free, any gluten free flour works, I love potato flour when cooking asian themed)
- ½ cup vegetable oil
- Salt and pepper
- 1 egg
- 1 cup milk
- 1 tsp vinegar
- ¼ cup honey
- ½ cup brown sugar
- ⅓ cup soy sauce
- 1 pinch of chili pepper flakes (optional, adds a slight kick)
- ¾ cup crushed pineapple in juice or just ¼ cup pineapple juice
- 1 cup lemon juice (fresh is best, but bottled is fine too)
- 1 tsp garlic powder
- 2 Tbs apple cider vinegar
- zest of one lemon
- 1 tbs toasted sesame seeds
- ¼ cup sliced green onions