I've been burdened with blame trapped in the past for too long, I'm moving on...

Today's Chinese inspired, spicy lemon sesame pieces may be served as an appetizer, or over rice as a meal. These are fried (I tried them baked and they just were not as good) I believe anything fried  makes for a potential crowd pleaser. They would certainly be a lovely side to an Asian inspired hors d'oeuvre party. You could also serve pot stickers, a cold noodle dish, and spring rolls. For dessert sliced fruit would do the trick. Now all you need is a hanging Japanese lantern on the porch. The sesame seeds atop the delicious sauce give them a superb nutty flavor without being too overbearing. The spice is minimal (you may always add more), so they are kid friendly as well.

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• 1 lb chicken breast fillets, cut into strips
• 1 egg yolk, lightly beaten
• 1 tablespoon water
• 2 teaspoon soy sauce
• 2 teaspoon cider vinegar
• 1 teaspoon honey
• 1 teaspoon Sriracha
• 3 teaspoon cornstarch
• Extra cornstarch for coating
• 2 cups oil for frying
• sesame seeds
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Lemon sauce:


• ½ cup fresh lemon juice
• 2 tablespoon water
• 2 tablespoon honey
• 1 teaspoon fresh grated ginger
• 1 tablespoon cider vinegar
• 2 teaspoon cornstarch dissolved in 1 tablespoon water

Instructions

Combine egg, water, soy sauce, vinegar, honey, Sriracha and cornstarch in a small bowl, mix until smooth. Pour mixture over chicken pieces and set aside for 10 minutes.Roll each chicken piece in cornstarch and place in a single layer on a plate ready to be fried.Fry in hot oil until golden ( around 5 minutes). Drain and set aside. To make the sauce, combine the lemon juice, water, honey, ginger and vinegar in a small pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens.Pour over the chicken pieces, sprinkle with sesame seeds. 

Until tomorrow...Peace.