Zesty Lemon Chicken

• 6 to 8 tablespoons mild-flavored honey
• 5 tablespoons lemon juice
• 2 tablespoons grated lemon zest
• 2 teaspoon lemon pulp
• 2 tablespoons plum sauce
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 pound boneless, skinless chicken breast, butterflied
• 1/4 cup cornstarch
• 1/3 cup cooking oil
• 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1 teaspoon toasted sesame seeds

1. Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended.
2. Stir in the plum sauce, pour into a small saucepan; set aside.
3. In a small bowl, combine egg with the salt and white pepper.
4. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again.
5. Let it stand for 5 minutes.
6. Shake off the excess cornstarch prior to cooking.
7. In a wok, heat the oil until hot.
8. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side.
9. Remove with a slotted spoon and drain on paper towels.
10. Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
11. Cut the chicken across the grain into 1/2-inch slices.
12. Place the chicken on a serving plate.
13. Pour the sauce on top and sprinkle with the sesame seeds.

mildflavored honey, lemon juice, lemon zest, lemon pulp, plum sauce, egg, salt, white pepper, chicken, cornstarch, cooking oil, cornstarch, sesame seeds

Taken from www.foodnetwork.com/recipes/zesty-lemon-chicken-recipe.html (may not work)