Lemon chicken is one of those Chinese dishes everyone loves, but most of us don’t want to spend the time to make. Here’s a great way to get a great lemony Chinese flavor without spending a lot of time in the kitchen.
First, make a lemon glaze by mixing 1/2 cup honey, 1/3 cup soy sauce, 1/4 cup each pineapple juice and brown sugar, packed, juice from one lemon, two tablespoons each apple cider vinegar and olive oil, a teaspoon of ground black pepper and a half teaspoon of garlic powder.
Bring the mixture to a boil over medium heat, lower the heat and let it simmer until it thickens slightly.
Then, season two pounds of boneless, skinless chicken tenders with salt and pepper. Set out one and a half cups of flour and a cup of buttermilk in two different bowls.
Heat a cup of vegetable oil in a large skillet over medium high heat. One at a time, dredge the chicken tenders in the flour, dip them into the buttermilk and dredge them in flour again before placing them, several at a time, into the hot oil.
Cook the tenders until they are evenly golden, about four minutes on each side. Drain them on paper towels, serve the chicken immediately, pouring over the lemon glaze.
Alternatively, you can skip the frying step by coating the chicken pieces in Panko breadcrumbs and baking them in a 350-degree oven until done.