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Honey-Glazed Lemon Chicken With Fruit Salsa

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  1. 4 boneless, skinless chicken breast halves


  1. 2 tablespoons oyster-flavored sauce
  2. 1 tablespoon cornstarch


  1. 1/3 cup lemon juice
  2. 1/4 cup honey
  3. 2 tablespoons chicken broth
  4. 2 teaspoons soy sauce
  5. 1 teaspoon grated lemon peel or orange peel
  6. 2 teaspoons cornstarch


  1. 1/4 cup diced mango
  2. 1/4 cup golden raisins
  3. 1/4 cup diced red bell pepper
  4. 1 tablespoon plum sauce
  5. 1 tablespoon chopped crystallized ginger
  6. Cooking oil for frying
  7. Cornstarch for dry-coating
  8. 1 egg, lightly beaten
  9. 3/4 cup panko (Japanese-style bread crumbs)
  1. Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet until about l/4 inch thick. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a saucepan; set aside. Combine salsa ingredients in a bowl; set aside.
  2. Place a frying pan over medium heat until hot. Add 2 tablespoons oil, swirling to coat sides. Dredge chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, and then coat with panko. Pan-fry chicken, turning once, and cook until golden brown, about 3 minutes on each side. Remove and drain on paper towels.
  3. Heat sauce over medium heat and cook, stirring, until sauce boils and thickens.
  4. To serve, cut chicken into bite-size pieces, arrange on a plate, and pour sauce over the top. Serve with salsa on the side.


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