Name: Lemon and Honeydew Chicken (Ayam Tembikai Dan Lemon)
Cuisine: Malaysian
Ingredients: Boneless chicken breasts 4, about 100 g (3½ oz) each, cut into thin strips; Oyster sauce to taste; Chicken stock granules 2 tsp; Honey 4 Tbsp; Corn flour (cornstarch) 1 Tbsp; Light soy sauce 2 tsp; Lemon rind 1 tsp; Corn flour (cornstarch) 2 tsp; Lemon slice ½, sliced; Lemon zest a few strips; Egg 1, beaten; Plain (all-purpose) flour 2 Tbsp; Cooking oil for deep-frying; Breadcrumbs 85 g (3 oz); Honeydew melon 170 g (6 oz), scooped into balls; Lemon juice 85 ml (2½ fl oz / ⅓ cup); Water 85 ml (2½ fl oz / ⅓ cup)

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Boneless chicken breasts 4, about 100 g (3½ oz) each, cut into thin strips
Oyster sa

Asia
Malaysia
Main course
South East Asia

Method

To make lemon and honeydew sauce, combine all ingredients for sauce, except the honeydew melon balls, in a saucepan and simmer until sauce thickens. Add the melon balls and heat through. Set aside.
Combine chicken, oyster sauce and corn flour in a bowl and set aside to marinate for 15 minutes.
Dust the chicken pieces with flour. Dip them in beaten egg a

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