Dec 11, 2009

Honey Lemon Chicken

If your into trying new things then this is a great recipe for you. This easy to make Thai recipe will have people thinking you ordered take out. The use of corn starch with the flour makes a perfect crispy and light breading and the lemon and honey mix give a perfect sour and sweet tang that will jump start your mouth. I prefer to drizzle a bit of the sauce around the plate for presentation and serving the rest on the side.

4 chicken breast, boneless and skinless
1/4 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon cinnamon
salt and pepper to taste
2 eggs
1/2 cup sunflower oil

1 tablespoon cornstarch
1 pinch of saffron
1/2 cup water
3 tablespoons honey
2 tablespoons lemon juice

1. In a large bowl add flour, cornstarch, cinnamon, salt and pepper, mix well. In a small bowl add eggs, beat. In a saute pan add oil on medium heat. Dip chicken breast into eggs then roll around in flour mixture, until thoroughly coated. Place chicken into hot oil and allow to cook on both sides until golden and no longer pink. Drain on paper towel.

2. Meanwhile in a 1-1/2 quart saucepan on medium-high heat add cornstarch and water, whisk well. Add saffron, honey and lemon juice. Whisk until thick then remove from heat.

3. Place chicken on a serving plate and drizzle with sauce. Serve remaining sauce on the side.

Yields: 4 servings

1 fabulous comments:

meeso said...

Honey is always such a tempting flavor for me.. I love the lemon added, sounds wonderful :)