Lemon and Sesame-Crunch Chicken

• 4 boneless skinless chicken breasts
• 1 egg white
• 2 tablespoons sesame seeds
• 2 tablespoons oil or 2 tablespoons melted lard
• 1 onion, sliced thinly
• 1 tablespoon turbinado sugar (or half white, half brown)
• 1 finely grated lemon, juice and zest of
• 3 tablespoons lemon curd
• 1 (7 ounce) can water chestnuts, drained and sliced thin
• salt and pepper
• green onion (to garnish)

1. Place the chicken between two plastic-wrap sheets and pound to thin and flatten out.
2. Sprinkle with salt and pepper.
3. Slice into thin strips.
4. Whisk the egg white until foamy and dip the chicken into the egg white and then into the sesame seeds.
5. Heat the oil in a wok or karai and stir fry the onions until softened.
6. Add the chicken and fry until golden.
7. Reserve a bit of lemon zest for the garnish and add the rest of the zest to the sugar, lemon juice and lemon curd.
8. Add to the wok and let bubble a bit.
9. Add the water chestnuts to the wok and cook until heated through.
10. Taste sauce and adjust seasonings.
11. Garnish with green onions and lemon zest and serve.

chicken breasts, egg, sesame seeds, oil, onion, turbinado sugar, lemon, lemon curd, water chestnuts, salt, green onion

Taken from www.food.com/recipe/lemon-and-sesame-crunch-chicken-184291 (may not work)