by Jennifer Burns, Dan’s Market
- 1/3 cup canola or peanut oil
- 2 large chicken breast, boneless & skinless
- 1/2 cup all purpose flour
- 1/2 teaspoon garlic powder
- Zest of 1 lemon, divided
- 2 eggs
- 2 tablespoons lemon juice
- Salt and Pepper, to taste
- Pour oil into a deep skillet and bring up to a medium-high heat.
Cut chicken into bite sized pieces and set aside. In a shallow dish, stir together flour, garlic powder, half of the lemon zest, salt and pepper. In another shallow dish, whisk egg, lemon juice, salt and pepper together. Toss chicken pieces into dry mixture first, then into the egg mixture and back to the dry. Place chicken pieces into hot oil and panfry until golden brown on each side. (About 3-4 minutes per side.) Remove and drain on paper towels. Sprinkle with remaining lemon zest. Serve with Asian Dipping Sauce.
Asian Dipping Sauce
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 3 tablespoons honey
- 3 cloves minced garlic
- 2 tablespoons minced fresh ginger root
- 2 teaspoons sesame seeds
- 2 teaspoons sesame oil
Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.
