Ingredients
3 skinless, boneless chicken thighs
3 tablespoons oyster sauce 1 teaspoon sesame oil
1 teaspoon white sugar 1 egg, beaten
salt and pepper to taste 1/8 cup corn flour
1/2 cup water
3 tablespoons white sugar 1/2 lemon, juiced
(3.4 ounce) package instant lemon pudding mix
water as needed
tablespoons toasted sesame seeds
Directions
To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.
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