Chinese Takeout Lemon Chicken

1 . Stage

Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.

2 . Stage

Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.

3 . Stage

Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.

4 . Stage

Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5 . Stage

While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.

6 . Stage

Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.

7 . Stage

Pour the desired amount of sauce over each chicken breast and serve.