Who doesn’t love lemon or sesame chicken? We combined the two for a tasty dish. Not intended to have a ton of sauce all over the chicken but rather a lightly coated sweet and sour lemon sauce with sesame seeds.

1 pound boneless and skinless chicken breasts
3 cups canola or vegetable oil for deep-frying
2 tablespoons sesame seed

Batter:
1/3 cup flour
1/4 cup cornstarch
1/2 cup water
1 teaspoon salt

Sauce:
½ cup water
4 tablespoons fresh lemon juice (about ½ large size lemon)
4 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon soy sauce (Kikkoman brand)

Preparation:
Cut chicken breasts into1 inch cubes. In a bowl, mix the batter ingredients together until smooth. Add chicken cubes to batter, coating each piece well and set aside. In a small bowl, mix the sauce ingredients together until the sugar dissolves.

To Cook:
Preheat oven to 400 degrees. Heat 3 cups oil in a wok or a deep fryer. When the oil is hot, drop one piece of chicken at a time into wok. Deep-fry approx. 1/3 of chicken cubes at one time until light brown. Transfer to cookie sheet and keep hot in oven.  After frying all the chicken pieces, keep them hot in the oven for up to 15 minutes or until crisp.

Use a wok or a medium size pot over medium heat. Add the sauce, cook and constantly stir until the sauce has thickened and becomes clear. Remove the crisp chicken cubes from oven and add to sauce. Quickly stir and sprinkle 2 tablespoons of sesame seeds over chicken. Mix well. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes