Asian Lemon Chicken

Asian Lemon Chicken 1 1/2 pounds of boneless chicken breast, cut into tenders 1 cup all purpose flour or gluten free 1/2 cup vegetable oil salt and pepper to taste 1 egg 1 cup milk 1 tsp. vinegar Lemon sauce: 1/4 cup honey 1/2 cup brown sugar 1/3 cup soy sauce 1 pinch of chili pepper flakes (optional, adds a slight kick) 3/4 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 Tb apple cider vinegar zest of one lemon 1 tbsp. toasted sesame seeds 1/4 cup sliced green onions In a small sauce pan over medium heat mix together all sauce ingredients, and stir until sugar is melted. 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. Then set aside. Next, prepare chicken by cutting chicken into tenders and then pat them dry. Then mix together salt and pepper 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, and 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. Serve hot. NOTE: This is a very thin sauce, which sticks well to the breaded chicken. However, if you prefer a thicker sauce, add 1 Tbsp. of cornstarch and whisk it in while over heat. Then let thicken 3-5 minutes before tossing with chicken.