3 skinless, boneless chicken thighs
3 tablespoons white sugar
3 tablespoons oyster sauce
1/2 lemon, juiced
1 teaspoon sesame oil
1 (3.4 ounce) package instant lemon pudding mix water as needed
1 teaspoon white sugar
2 tablespoons toasted sesame seeds
1 egg, beaten
salt and pepper to taste
1/8 cup corn flour
1/2 cup water
1 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.
2 Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
3 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.
4 Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.