Zesty Lemon Honey Chicken

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This easy lemon honey chicken recipe has pan-fried chicken that’s smothered in a sticky lemon honey sauce.
Main Course
4
1 hr
25 mins
1 hr, 25 mins
Main Course
4
1 hr
25 mins
1 hr, 25 mins

Ingredients

\1 egg
\3 tablespoons of light soy sauce
\1 lemon, zest and juice
\1 tablespoon of rice wine vinegar
\500 grams of chicken thighs, boneless (or chicken breast), cut into bite sized pieces
\2 cloves of garlic, crushed
\1 teaspoon of ginger, grated
\¼ cup of honey
\½ cup of cornflour, + 1 tablespoon
\¼ cup of water
\3 cups of vegetable oil, for frying
\sesame seeds, to serve
\lemon slices, to serve
\spring onions, sliced, to serve

Instructions

  1. Whisk the egg, 2 tablespoons soy sauce, lemon zest and vinegar in the bottom of a mixing bowl. Add the chicken, toss to coat and let marinade for at least 30 minutes.
  2. While the chicken is marinating, add a splash of oil to a large fry pan over low heat. Add the garlic & ginger and sauté until very soft and fragrant. Add the lemon juice and honey and remaining soy sauce and bring to a simmer. Mix 1 tablespoon of corn flour into ¼ cup water and then slowly add to the lemon honey sauce, mixing continuously until thickened. Take off heat and set aside.
  3. Add the remaining ½ cup of corn flour to the chicken and marinade and mix to create a batter.
  4. Heat the oil in a large wok, saucepan or high-sided fry pan. Working in batches, fry the chicken pieces, turning occasionally, until deep golden brown and cooked through about 4 minutes.
  5. When the chicken is all cooked, toss it through the sticky lemon honey sauce.
  6. Serve immediately with sesame seeds, spring onion and lemon slices

Notes

Contains Meat and Egg.  Recipe credit: Tegel

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