Crispy Honey Lemon Chicken

Name: Crispy Honey Lemon Chicken
Prep time: 30 min
Cook time: 30 min
Cuisine: Chinese
Ingredients: 250 g Chicken breast or thigh, cut into small cubes; 1 Egg; 1 cup Potato/Corn starch; Cornstarch slurry: Corn flour 1/2 teaspoon + 1 tablespoon water; Toasted sesame seeds; Oil for frying (vegetable or neutral flavour oil, canola, sunflower, etc.); 0.25 teaspoon Baking soda; 1 teaspoon Sesame Oil; 1 teaspoon Light Soy Sauce or all-purpose soy sauce; 1 teaspoon Ginger garlic paste (grated ginger and garlic); 0.5 cup Chicken Stock or water; 0.5 teaspoon Salt; 2 tablespoon Honey or sugar; 1 teaspoon Lemon zest; 1 Lemon (~3 tablespoons lemon juice); 3 -4 slices Ginger, cut into thin strips

Crispy Honey Lemon Chicken with lightly battered chicken tossed in classic Chinese style lemon sauce. It takes only 30 minutes to prepare and is much quicker than ordering from the takeaway! In this recipe, you’ll learn how to make a perfect sweet, savoury, tangy lemon chicken with our simple tips.

Lightly battered crispy chicken in a tangy, sweet lemon sauce.

prep time

30 min.

cook time

30 min.

serving

Tags: Chicken Stir Fry Chinese

Instructions

Marinate Chicken

Cut chicken into small bite-sized pieces.

Add baking soda, sesame oil, ginger garlic paste, and light soy sauce. Mix well and marinate for 15 minutes.

Prepare Sauce and Egg

Cut ginger into thin slices. Squeeze lemon juice from one lemon and set aside.

Break one egg into the marinated chicken and mix well.

Add the potato/corn starch and coat the chicken; toss off any excess flour.

Fry Chicken

Heat oil to high heat (about 350°F). Test with a wooden chopstick until bubbles fizz steadily.

Deep fry the coated chicken pieces for 2-3 minutes until crispy golden brown. Remove and set aside.

Make Sauce

Heat a wok, add all the ingredients from the sauce mix, and bring to a boil over medium-high heat.

Combine and Finish

Add the fried chicken pieces to the wok and stir quickly over medium-high heat for a few seconds.

Add the corn starch and water mixture to the sauce and stir until the chicken pieces are glossy and well coated.

Ingredients

Stir Fry

250 g Chicken breast or thigh, cut into small cubes
1 Egg
1 cup Potato/Corn starch
Cornstarch slurry: Corn flour 1/2 teaspoon + 1 tablespoon water
Toasted sesame seeds
Oil for frying (vegetable or neutral flavour oil, canola, sunflower, etc.)

Marinate for Chicken

0.25 teaspoon Baking soda
1 teaspoon Sesame Oil
1 teaspoon Light Soy Sauce or all-purpose soy sauce
1 teaspoon Ginger garlic paste (grated ginger and garlic)

Sauce mix

0.5 cup Chicken Stock or water
0.5 teaspoon Salt
2 tablespoon Honey or sugar
1 teaspoon Lemon zest
1 Lemon (~3 tablespoons lemon juice)
3 -4 slices Ginger, cut into thin strips