Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds boneless skinless chicken breasts (chopped into 1-inch pieces)
  • Vegetable oil
  • 1/2 cup low sodium chicken broth
  • 1/2 cup honey
  • 1/3 cup apricot preserves
  • 2-3 tablespoons lemon juice ((taste sauce first, then add more if desired))
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Asian sweet chili sauce
  • 1 teaspoon Asian chili sauce ((like sambal oelek))
  • 1-2 teaspoons freshly grated ginger (or 1/4- 1/2 teaspoon ground)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon honey
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon reduced sodium soy sauce
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1/2 tsp EACH ground ginger, onion pwdr, salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups panko Japanese breadcrumbs

Instruction

  • Whisk together all of the batter ingredients in a large bowl. Add chicken, stir until evenly coated. Let sit at room temperature 20-60 minutes.
  • Meanwhile, whisk together all of the Lemon Sauce Ingredients in a small saucepan. Set aside.
  • Add all of the panko to a shallow dish or bowl. Working with a few pieces of chicken at a time, use one hand to remove chicken from batter and pat with paper towels to remove excess batter. Add chicken to panko. With your other hand, toss chicken in panko until evenly coated, pressing panko firmly into chicken. Add more breadcrumbs if needed. Remove to a parchment paper lined tray or baking sheet. Repeat until all chicken is coated.
  • Add enough vegetable oil to a large fry pan to cover 1/4-1/2 inch up the sides. Heat over medium heat. Once hot, test one piece of chicken, adjust temperature as needed. Working in batches (don’t crowd pan or the chicken won't get crispy), add chicken to pan and pan fry until golden and cooked through, about 2-3 minutes per side. Remove to paper towel lined plates/baking sheet. Repeat.
  • Meanwhile, whisk Lemon Sauce to recombine and bring to a boil, then reduce to a simmer until thickened. Taste and add additional lemon for tangier, honey for sweeter, chili sauce for spicier if desired.
  • Transfer chicken to a large bowl. Drizzled lemon sauce over cooked chicken and gently stir to combine. Serve immediately.