LEMON CHICKEN

Makes: 4 Servings

Marinade:
2 tbsps oyster-flavoured sauce
1 tbsp cornstarch
4 boneless, skinless chicken breast halves

Sauce:
1/3 cup lemon juice
1/4 cup honey
2 tbsps chicken broth
2 tsps soy sauce
1 tsp grated lemon peel or orange peel
cooking oil for deep-frying
cornstarch
1 egg, lightly beaten
2 tsps cornstarch dissolved in 1 tbsp water
3/4 cup Japanese - style bread crumbs (panko)
½ cup diced honeydew melon
½ cup diced cantaloupe

1. Combine marinade ingredients in a bowl.
2. Place chicken between waxed paper: pound to an even thickness.
3. Add chicken to marinade and stir to coat. Let stand for 10 minutes.
4. Combine sauce ingredients in a small saucepan.
5. In a wok or 2-quart saucepan, heat oil for deep-frying to 350F.
6. Dip chicken in cornstarch; shake to remove excess.
7. Dip into egg and, drain briefly, then coat with bread crumbs.
8. Deep-fry chicken, turning once, until golden brown, 3 to 4 minutes on each side. Remove with a slotted spoon; drain on paper towels.
9. Cook sauce over medium heat, stirring, until it simmers.
10. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
11. Add diced melons; cook until heated through.
12. To serve, cut chicken into bite-sized pieces.
13. Pour sauce on top.