Type what you have

Ingredients

• ✓ all-purpose flour
• egg white
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg whites in a chilled bowl until frothy.
3. 3 Gently stir flour and cold water into egg whites until flour is just moistened. It's ok to have some lumps in the batter.

By Daddy Cooks

Ingredients

• ✓ all-purpose flour
• butter
• sugar
• powdered milk
• lemon extract

Instructions

1. 1 Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.
2. 2 Meanwhile, cut waxed paper into twenty 4-inch squares.
3. 3 Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.

By lola

Ingredients

• ✓ all-purpose flour
• egg
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg in a medium bowl. Mix in 1/3 cup water.
3. 3 Combine flour and salt in a large bowl. Create a well in the center of the flour mixture and slowly pour in egg and water.
4. 4 Mix well. If the mixture is too dry, increase the amount of water 1 teaspoon at a time until a pliable dough has formed.
5. 5 Knead dough on a lightly floured surface until elastic.
6. 6 Cut dough into two separate balls. Cover dough balls with a damp cloth for a minimum of 10 minutes.
7. 7 Cut each ball into four equal pieces.
8. 8 Roll the pieces into 10 ½ x 10 ½-inch squares. Then cut each square into nine 3 ½ x 3 ½-inch squares for a total of 72 wonton wrappers. Use in any wonton recipe.

By Stephen

Ingredients

• ✓ all-purpose flour
• rhubarb
• sugar
• wonton wrapper
• oil

Instructions

1. 1 Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; stir in sugar and flour until smooth.
2. 2 Lay a few wonton wrappers on a clean surface; keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against top corner to seal. Repeat with remaining wrappers and filling.
3. 3 Heat oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.

By Sumehra

Ingredients

• ✓ all-purpose flour
• water
• egg
• salt
• peanut oil

Instructions

1. 1 Whisk cold water, egg, and salt together in a medium bowl. Add flour in 3 batches, mixing well after each addition. Let stand at room temperature for 15 minutes.
2. 2 Heat a wok over high heat. Remove from the heat and thinly coat with 1 tablespoon peanut oil. Return to the heat and reduce the temperature to low.
3. 3 Pour 1/4 of the egg mixture into the warm wok to make an 8-inch diameter circle. Rotate the wok quickly to spread batter into an even layer. Cook until the bottom is golden brown and the edges begin to curl, 45 to 60 seconds. Carefully remove from the wok and place onto a paper towel with the browned side down. Repeat to make one more wrapper.
4. 4 Rub the wok with remaining 1 tablespoon of peanut oil, then make remaining two wrappers as directed above.
5. 5 When wrappers have cooled completely, cut each one in half to yield eight wrappers.

By Matilda

Ingredients

• ✓ all-purpose flour
• baking soda
• baking powder
• salt
• sesame oil
• soy sauce
• club soda

Instructions

1. 1 Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.

By Tukaussey

Ingredients

• ✓ all-purpose flour
• egg white
• white sugar
• butter
• vanilla extract
• almond extract
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2. 2 In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
3. 3 Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

By BABYCAKES291

Ingredients

• ✓ all-purpose flour
• brown sugar
• butter
• rolled oat
• cinnamon
• nutmeg
• mango
• passion fruit
• lime juice
• cinnamon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. 2 Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
3. 3 Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
4. 4 Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

By Kali

Ingredients

• ✓ all-purpose flour
• egg
• milk
• panko bread crumb
• black pepper
• salt
• calamari
• vegetable oil

Instructions

1. 1 Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
2. 2 Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
3. 3 Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.

By Lindsayne

Ingredients

• ✓ all-purpose flour
• cooking spray
• durian
• coconut milk
• water
• egg
• white sugar
• salt

Instructions

1. 1 Lightly grease a deep 9-inch cake pan with cooking spray.
2. 2 Combine chopped durian flesh and coconut milk in a bowl.
3. 3 Mix flour, water, eggs, sugar, and salt together in another bowl; mix until well-blended. Add durian mixture and mix until combined. Pour batter into prepared cake pan.
4. 4 Set a round rack in a steamer or large wok or deep skillet over high heat. Pour in water to about 1/2 inch below the rack; bring to a boil.
5. 5 Place cake pan on rack and cover or tent with aluminum foil, sealing edges tightly. Steam, replenishing boiling water as needed, until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Carefully remove and let cool before cutting.

By Shuk22

Ingredients

• ✓ all-purpose flour
• water
• sugar
• turmeric
• salt
• oil
• jackfruit
• milk
• chocolate
• sugar

Instructions

1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
3. 3 Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

Ingredients

• ✓ all-purpose flour
• self-rising flour
• butter
• egg
• water
• salt
• pineapple
• white sugar
• clove
• egg

Instructions

1. 1 Combine all-purpose, self-rising flour, and salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture; pour in 1 beaten egg and water and bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
2. 2 Combine pineapple and sugar in a saucepan over medium heat; bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
5. 5 Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
6. 6 Bake in the preheated oven for 20 to 25 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Diana

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• carrot
• onion
• water
• vegetable oil
• red curry powder
• vegetable stock
• soy sauce
• maple syrup
• udon noodle

Instructions

1. 1 Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
2. 2 Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
3. 3 Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

By liquidtrance

Ingredients

• ✓ all-purpose flour
• chicken breast
• egg
• cornstarch
• lemon juice
• paprika
• baking soda
• salt
• club soda
• oil

Instructions

1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
4. 4 Transfer batter to the shallow bowl set on top of ice water.
5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Ingredients

• ✓ all-purpose flour
• pineapple chunk
• soy sauce
• vinegar
• brown sugar
• green bell pepper
• celery
• water chestnut
• chicken

Instructions

1. 1 Blend reserved pineapple juice, soy sauce, vinegar, and brown sugar in a large saucepan over medium-low heat; mix in flour, and stir until thickened.
2. 2 Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

By Sara

Ingredients

• ✓ all-purpose flour
• chicken breast
• salt
• black pepper
• peanut oil
• garlic
• cooking wine
• soy sauce
• chicken stock

Instructions

1. 1 Season chicken with salt and black pepper. Toss with flour until coated.
2. 2 Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
3. 3 Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

By Steve Bowden

Ingredients

• ✓ all-purpose flour
• vegetable oil
• chicken
• salt
• pepper
• dark cherry
• white sugar
• cornstarch
• orange
• almond

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
2. 2 Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
3. 3 Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

By Daveeda Uditsky

Ingredients

• ✓ all-purpose flour
• ground pork
• ground ginger
• garlic powder
• cabbage
• carrot
• water
• peanut oil
• egg roll wrapper
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
3. 3 Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms.
4. 4 Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper.
5. 5 Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
6. 6 Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
7. 7 Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
8. 8 Place egg rolls on a serving plate and sprinkle sesame seeds over top.

By Angela Hamilton

Ingredients

• ✓ all-purpose flour
• salt
• butter
• confectioners sugar
• egg
• water
• water
• white sugar
• egg
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C.)
2. 2 In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
3. 3 Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
4. 4 In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
5. 5 In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
6. 6 Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

By Goh Mei Lee

Ingredients

• ✓ all-purpose flour
• black sesame seed
• butter
• white sugar
• egg
• black sesame paste
• vanilla extract
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.
2. 2 Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.
3. 3 Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.
4. 4 Fill cupcake liners with the batter.
5. 5 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.

By Fugendake

Ingredients

• ✓ all-purpose flour
• soy sauce
• ginger
• chicken broth
• water
• vegetable oil
• green bell pepper
• carrot
• broccoli
• mushroom

Instructions

1. 1 Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water together in another bowl.
2. 2 Heat oil in a large skillet or wok over high heat. Add bell peppers, carrots, broccoli, and mushrooms, and stir-fry until just tender, about 3 minutes.
3. 3 Add soy sauce mixture and toss to coat vegetables; stir-fry for 1 minute. Gradually stir in flour mixture. Bring to a boil and cook until thickened, about 3 minutes.

By Natasha Kay

Ingredients

• ✓ all-purpose flour
• egg
• egg white
• egg white
• white sugar
• honey
• baking powder
• matcha green tea powder
• vanilla extract
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

By Lumineer Academy

Ingredients

• ✓ all-purpose flour
• salt
• black pepper
• beef stew meat
• olive oil
• onion
• beef stock
• curry powder
• bay leaf
• potato
• carrot
• rice vinegar
• molasses

Instructions

1. 1 Combine flour, salt, and black pepper in a bowl. Add beef and toss to coat; shake off excess.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add beef and onion; cook until browned. Stir in beef stock, curry powder, and bay leaves; bring to a boil, then reduce heat and simmer for 30 minutes. Stir in potatoes, carrots, vinegar, and molasses; simmer until tender, about 1 hour more.

By mdcook

Ingredients

• ✓ all-purpose flour
• red pepper flake
• pork tenderloin
• cooking oil
• marsala wine
• white wine
• coconut milk
• peanut butter
• beef bouillon
• curry powder
• garlic
• onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Ingredients

• ✓ all-purpose flour
• salt
• black pepper
• egg
• water
• panko bread crumb
• vegetable oil
• green bean
• asparagus
• red onion
• sweet pepper
• avocado
• zucchini

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).
2. 2 Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk eggs and water together in another shallow dish. Stir panko and oil together in a third shallow dish.
3. 3 Sprinkle green beans, asparagus, red onion, sweet pepper, avocado, and zucchini with remaining 1/4 teaspoon salt; dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.
4. 4 Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 8 to 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.

By Juliana Hale

Ingredients

• ✓ all-purpose flour
• egg yolk
• chili-garlic sauce
• rice vinegar
• salt
• black pepper
• olive oil
• water
• egg yolk
• olive oil
• rock shrimp

Instructions

1. 1 To make the dipping sauce: Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
2. 2 To make the batter: Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
4. 4 Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

By Cipher

Ingredients

• ✓ all-purpose flour
• chili bean sauce
• rice wine
• soy sauce
• soy sauce
• ginger root
• green onion
• sugar
• chicken breast
• vegetable oil

Instructions

1. 1 Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
2. 2 Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

By myka

Ingredients

• ✓ all-purpose flour
• garlic powder
• salt
• black pepper
• chicken breast
• vegetable oil
• celery
• green bell pepper
• onion
• ketchup
• lemon juice
• pineapple
• brown sugar

Instructions

1. 1 Combine flour, garlic powder, salt, and pepper in a shallow dish. Roll chicken in flour mixture to coat.
2. 2 Heat 2 tablespoons oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 8 to 10 minutes. Transfer to a plate.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add celery, bell peppers, and onion; cook and stir until slightly tender, about 5 minutes.
4. 4 Meanwhile, whisk ketchup, lemon juice, pineapple with syrup, and brown sugar together in a bowl.
5. 5 Return chicken to the skillet, pour in pineapple mixture, and bring to a boil. Cook and stir chicken and vegetables in the sauce until heated through, 2 to 3 minutes.

By wmbloomer

Ingredients

• ✓ all-purpose flour
• chicken breast
• salt
• black pepper
• red pepper flake
• garlic powder
• onion powder
• soy sauce
• sesame oil
• honey
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Cut chicken breasts into 1/4-inch thick slices; cut slices to 1 1/2 inches in length. Season with salt and pepper.
3. 3 Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss until well coated.
4. 4 Add soy sauce, sesame oil, and honey; stir to coat.
5. 5 Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and the juices run clear, 10 to 15 minutes.

By Alyson Petruncio

Ingredients

• ✓ all-purpose flour
• garlic powder
• salt
• black pepper
• clove
• egg
• lemon zest
• panko bread crumb
• chicken breast
• canola oil
• white sugar
• water
• lemon juice
• cornstarch

Instructions

1. 1 Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
2. 2 Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
3. 3 Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
4. 4 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).
5. 5 While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
6. 6 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.
7. 7 Pour the desired amount of sauce over each chicken breast and serve.

By Sorenwriter