Fast and Fresh: Lemon Honey Chicken

This dish has the perfect balance of sweet and tangy!


Lemon Honey Chicken


1 Egg

2 Tbsps Soy sauce

3 Tbsps Chinese Shaoxing wine

2 tsps Sesame oil

Zest from 1 lemons

1/2 kilo Chicken thigh fillet (or breast fillet)

1 cup Cornstarch

1 tsp Salt

1 tsp Ground pepper

1/2 – 3/4 cup Cooking oil for frying

Lemon-Honey Sauce:

Juice and zest of 1 lemon

1/4 cup Honey

1/2 cup Chicken stock

1 Tbsp Cooking oil

1 tsp Garlic

1-2 tsps Cornstarch slurry

Thin lemon slices, for garnish

Chopped spring onions, for garnish

Toasted sesame seeds, for garnish

  1. In a bowl, combine egg, soy sauce, Shaoxing wine, sesame oil and zest of 1 lemon then set aside.
  2. Slice the boneless chicken fillet into strips then marinate in the egg mixture.
  3. In a large bowl, combine cornstarch with salt and pepper. Drain marinated chicken and dredge pieces on both sides with cornstarch.
  4. Heat cooking oil in a frying pan and then fry chicken pieces until lightly golden. Drain on paper towels then set aside.
  5. For the sauce, combine the following ingredients in a bowl: lemon juice, lemon zest, honey, and chicken stock.
  6. In a saute pan, heat cooking oil and add garlic. Pour in lemon juice mixture and bring to a simmer. Check taste and add honey or lemon juice, according to your taste.
  7. Thicken sauce with cornstarch slurry. Just before serving, add fried chicken strips to the lemon-honey sauce and heat through.
  8. To serve, lay thinly sliced lemon and top with chicken pieces. Garnish with chopped spring onions and toasted sesame seeds.