I’ve been wanting to make this crispy honey lemon chicken recipe rendition of P.F. Chang’s dish. As lazy as I am to cook sometimes, I’m even more lazy to leave the comfort of my home for some take out.  My go to take out food? Chinese. Definitely.  Chinese food has really never been on my list of top prepared dishes.

Truth be told, I’ve never even thought of adding it to my repertoire. That was until my niece, who is attending law school here in Fort Lauderdale, mentioned she wanted some Crispy Honey Chicken. So naturally, I had to try making it. I have to mention out of blog courtesy and proper due credit that I did look up a base recipe and adjusted and added ingredients to my liking.  You can find that recipe at blog chef  Chinese Honey Chicken.

Crispy Honey Lemon Chicken Recipe:

Now combine your dishes. Take the chicken you have resting on paper towels

Place in bowl and pour on honey lemon sauce

Sprinkle on a generous amount of sesame seeds and stir gently in bowl to coat all the chicken.  Serve with your favorite sides. I cooked white rice and a side of honey lemon snap peas and carrot sticks steamed in the microwave. Garnish with scallions if desired.

This dish is every bit as tasty as take out and restaurant quality worthy.The only thing missing was some shiny new black chop sticks.  I couldn’t even find any at Target.  Looks like some online shopping is in order.

You may also like this Spiced Honey Orange & Garlic Chicken recipe.

Recipe Type: Main

Author: Sherri @ The Kitchen Prescription (dot) com

Prep time: 30 mins

Cook time: 3 mins

Total time: 33 mins

Serves: 4

Take out home made

Ingredients

• CHICKEN:
• 3-4 Boneless skinless chicken breasts diced into even chunks
• lightly salt and pepper to taste
• Deep pot with 3 cups olive oil or use wok
• BATTER:
• 3 tablespoons of corn starch
• 1/3 cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 1 egg white
• 1/3 cup water
• CRISPY BREADING:
• Plain Panko bread crumbs
• HONEY LEMON SAUCE:
• 1 1/2 teaspoon olive oil
• 3 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon minced or powdered ginger
• 1/3 cup water
• 1 teaspoon rice wine vinegar
• 5 tablespoons honey
• Juice of 1 whole fresh lemon
• 2 teaspoons corn starch mixed with 2 teaspoons water
• Sesame Seeds
• Scallions for garnish

Instructions

1. BATTER INSTRUCTIONS:
2. Add all ingredients for batter above to a med size bowl
3. Mix well with a fork
4. Add sliced evenly cubed chicken pieces
5. Cover with plastic wrap and leave sit for 30 minutes
6. Heat Olive Oil to temperature of 350 degrees (must be hot for chicken to get crispy)
7. While oil is heating up pour panko bread crumbs into small bowl and add a few chicken pieces
8. Coat evenly
9. Set aside in another bowl
10. Continue until all chicken pieces are coated
11. When oil is hot immerse 7 to 10 pieces of chicken at a time ( judge accordingly depending if you use a pot or wok)
12. Cook for 2 to 3 minutes
13. Strain chicken on a paper towel to soak up excess oil
14. Make sure oil is always at hot temperature before adding more chicken
15. Repeat until all chicken pieces are cooked
16. SAUCE INSTRUCTIONS:
17. Heat oil on medium heat in small pot on stove
18. Add garlic, ginger, and salt to pan and sear for 30 seconds
19. Remove from heat
20. Add water, honey, lemon juice, rice vinegar together and stir
21. Pour in pot with garlic and ginger place pot back on med heat
22. Add corn starch and water mixture
23. Stir until it thickens
24. Keep warm on low heat