1.5 lbs boneless chicken breast, cut into tenders
1 cup all purpose flour / plain flour (or if you are going gluten free, any gluten free flour works)
½ cup vegetable oil
Salt and pepper
1 cup milk
1 tsp vinegar
¼ cup honey
½ cup brown sugar
⅓ cup soy sauce
1 pinch of chili pepper flakes (optional, adds a slight kick)
¾ cup crushed pineapple in juice or just ¼ cup pineapple juice
1 cup lemon juice (fresh is best, but bottled is fine too)
1 tsp garlic powder
2 Tbs apple cider vinegar
zest of one lemon
1 tbs toasted sesame seeds
¼ cup sliced green onions / spring onions
TO PREPARE THE LEMON SAUCE
*In a small sauce pan over medium heat mix together all sauce ingredients, and stir until sugar melt
*Strain into a bowl, so you remove the pieces of pineapple, and are left with a lovely lemon sauce. (If you want to skip a step, just use pineapple juice).
TO PREPARE THE CHICKEN
*Cut chicken into tender, then pat them dry.
*Mix together salt and pepper (a few shakes of each) with the flour, and dredge your tenders
*Mix together milk, egg, and vinegar, and take dredged chicken, and dip into the egg, milk, vinegar mixture
*Then dredge in flour again
*In a medium size saute pan, heat oil until it sizzles when you flick water into it, but not so hot that steam is coming off.
*Fry your chicken tenders on each side until nice and brown.
*Set on paper towels to catch excess oil
*Then toss with lemon sauce
*Garnish with toasted sesame seeds and fresh green onion.