Boneless thighs marinated in an Asian-infused blend of flavors, then fried to a golden brown and coated with a simple, sweet lemon sauce.
INGREDIENTS (for 4 servings):
- 3 skinless, boneless chicken thighs
- 3 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon white sugar
- 1 egg, beaten
- salt and pepper to taste
- 1/8 cup corn flour
- 1/2 cup water
- 3 tablespoons white sugar
- 1/2 lemon, juiced
- 1 (3.4 ounce) package instant lemon pudding mix
- water as needed
- 2 tablespoons toasted sesame seeds
To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.