Honey Lemon Chicken
March 24th, 2014 21 Comments

Honey Lemon Chicken

Honey Lemon Chicken
Honey Lemon Chicken pictures (1 of 4)

After I made the Honey Soy Chicken Wings, I have some leftover honey sitting in my fridge. As we are going on an extended vacation this coming weekend,  I am trying to use up all the remaining ingredients in the fridge before we leave. Honey is one of my favorite ingredients to use…a little bit of honey adds so much flavor and depth to simple dishes. Be it as a marinade such as Chinese char siu (BBQ pork), or as a sauce.

Honey Chicken and Lemon Chicken are two of the most popular Chinese chicken recipes on Rasa Malaysia. Well, not many people can resist small pieces of fried chicken doused in savory, sweet, appetizing, and absolutely delicious sauces made from honey and lemon juice. And that’s why I am combining two of my favorite recipes into one dish: Honey Lemon Chicken, with the sweet taste from the honey, and the citrusy tang from the lemon juice. The end result is just finger-licking good and my intern and I finished the dish in no time.

Honey Lemon Chicken

This Honey Lemon Chicken recipe is very simple to make. I know most people don’t like deep-frying as it does get messy and there is a lot of oil used and mostly wasted after frying. If you do not have a deep-fryer, the easiest way to fry is actually shallow frying. You don’t need a lot of oil for shallow fry, and it’s not as messy if you are worried about splattering oil. If you shallow fry over medium heat, your chicken will be crispy, too, it just needs a little bit more patience than flash deep-frying with lots of oil and super high heat.

Anyway, with a dish such as this Honey Lemon Chicken, which is so tantalizing and yummy, you will want to fire up your wok or pan and attempt the recipe. Enjoy!

RECIPE HERE: Honey Lemon Chicken

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21 comments... read them below or add one

  1. Cooknotchef says:

    Bee- love your recipes. This looks like another to add to my collection. Fyi- take that honey out of the fridge, and keep it in your pantry. No need to refrigerate it.

  2. Rachael {La Fuji Mama} says:

    Why is it that honey lemon chicken is so darn addictive? I can’t wait to try your version!

  3. Dixie says:

    Sounds good but I see no need to coat and fry the chicken. I bet it will be just as good with just sautéing the chicken and then adding the sauce to the pan to quickly heat it up together. Way less fat.

    • Cooknotchef says:

      Thanks Dixie, but some of us enjoy recipes the way they are intended to be made. Coating and deep frying the chicken is a very different result than sautéing and saucing. This isnt a diet blog, thank you though. I’ll be following Bee’s instructions, and enjoying the crispy, intended version.

  4. susan says:

    I made the lemon chicken last night. I looks like there needs to be water added to the frying batter as the egg alone does not make a batter. I added around 1/2 cup water and then I did have a batter that worked. It was very good. I really like the sauce, with fresh lemon juice it was go great!

  5. Candice says:

    The frying batter didn’t turn out smooth at all….Can I add water in the frying batter??

  6. laly says:

    actually pepper offers good taste, thanks

  7. Rifa says:

    This recipe was a hit with the whole family, esp the kids! A keeper – thanks! (note: I found the batter recipe needed water as Susan said above.I too added about 1/2 cup of water and it was fine)

  8. Barbara says:

    We loved this. I found the batter too thick as well so thinned it using the marinade to the correct consistency just before dipping the chicken. Any marinade liquid leftover can be added to the sauce as long as it cooked longer. Shame to waste that flavor.

  9. Reen says:

    What brand is the flour for this recipe? Tq

  10. candy says:

    May I ask if i should use freshly squeezed lemon juice or lemon juice concentrate? Thank you!

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