Asian Lemon Chicken #SundaySupper



  • 2lb boneless, skinless chicken breasts, cut into bite-size
  • 1 cup vegetable oil
  • Salte
  • Freshly ground black pepper
  • 1/2 tsp garlic powder
  • 11/2 cup a.p. flour
  • 1 cup buttermilk
  • Toasted sesame seeds, for garnish
  • Lemon slices, for garnish
  • For the lemon sauce:
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup lightly packed brown sugar
  • Juice of 1 lemon
  • 2 tbs apple cider vinegar
  • 2 tbs olive oil
  • 4 cloves garlic


  1. To make lemon sauce: combine all of the ingredients in a small pot over medium heat. Bring to a boil, then reduce until slightly thickened, about 10-12 minutes.
  2. Heat oil in a skillet over medium-high heat.
  3. Season chicken with salt, pepper, and garlic powder.
  4. Working in small batch, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
  5. Fry chicken to the skillet, and cook until evenly golden and crispy. Transfer to a towel-lined plate. Drizzle with lemon glaze.


Adapted from BlogChef: