4 skinless, boneless chicken breast halves
1 cup granulated sugar
1 cup honey
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1 (5 ounce) can evaporated milk
1 cup all-purpose flour
1/3 cup vegetable oil for frying
1/4 cup honey
2 teaspoons cornstarch
1/2 teaspoon baking powder
Place chicken in a large, nonstick skillet or deep skillet. Cook over medium heat, turning chicken frequently, until no longer pink and juices run clear. Add sugar, honey and lemon juice, stirring until sugar dissolves. Stir in lemon juice and vanilla extract; cook and stir for 2 minutes. Stir in flour and baking powder. Refrigerate 1 hour before serving.
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