Ingredients
4
4 servings
- •1 cup all-purpose flour
- •1 teaspoon garlic powder
- •1 teaspoon kosher salt
- •1 teaspoon ground black pepper
- •½ teaspoon ground cloves
- •2 large eggs
- •1 tablespoon lemon zest
- •1 cup panko bread crumbs
- •4 skinless, boneless chicken breasts, trimmed and pounded thin
- •½ cup canola oil
- •⅔ cup white sugar
- •½ cup water
- •½ cup lemon juice
- •3 tablespoons cornstarch
Instructions
- Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
- Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
- Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
- Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
- Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
- Pour the desired amount of sauce over each chicken breast and serve.
Nutritional Facts
Per 4 servings
- Calories: 532
- Carbohydrate: 86g
- Fat: 9g
- Fiber: 2g
- Protein: 33g
- Sugar: 35g
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