- Cook Time
- Prep Time
- 4 ServingsServings
- 4 chicken breast halves, boneless and skinless, pounded to 1/3” thickness
- 3 Eggs
- 1/2 cup flour
- 1/2 cup + 2 tsp cornstarch, divided
- 1/2 cup canola oil
- Lemon Sauce:
- 1/2 cup lemon juice (from about 3 large lemons)
- 1 TBLS white wine vinegar
- 1/3 cup + 1 TBLS sugar
- 1/2 cup + 2 TBLS water, divided
- 6 stalks bok choy
1 Preheat oven to 200 F. Line baking sheet with paper towels.
2 In shallow bowl, whisk eggs. In glass pie dish or other shallow baking dish, combine flour and 1/2 cup cornstarch.
3 Dip chicken into beaten eggs; drain off excess. Toss chicken in flour-cornstarch mixture and coat well. Transfer chicken to plate and set aside.
4 In straight-sided sauté pan, warm canola oil. Add chicken to pan, in batches if necessary, and fry until golden brown, crispy and cooked through, about 7 to 8 minutes, turning.
5 Transfer chicken to prepared baking sheet; place in warmed oven.
6 Prepare bok choy by steaming over boiling water about 3 – 4 minutes.
7 Lemon Sauce:
8 Combine in small saucepan lemon juice, vinegar, sugar and 1/4 cup water. Place over low heat and cook, stirring, until the sugar is dissolved, about 2 – 3 minutes. Increase heat to medium-high and bring to a boil.
9 Reduce heat to low and simmer 1 – 2 minutes. In small bowl, whisk together 2 teaspoons cornstarch and 2 tablespoons water. Whisk cornstarch mixture into the sauce; cook until sauce boils and thickens about 2 – 3 minutes.
10 In large fry pan over medium heat, warm lemon sauce. Add chicken; turn to coat lightly with the sauce. Transfer chicken to cutting board and cut into 1/2 inch slices.
Source: National Chicken Council