Ah, the joys of cooking—sometimes I find myself dancing in the kitchen, the aroma of honey and lemon swirling like a gentle breeze around me. You know that feeling when you stumble upon a dish so effortlessly delightful, it feels like discovering a hidden treasure? This sticky honey lemon chicken is exactly that—simple yet extraordinary, a burst of sweet and tangy that lights up the taste buds with every bite.
Steps
- Prepare the lemon sauce by whisking together lemon juice, honey, soy sauce, rice wine vinegar, and chili flakes in a small bowl until well mixed.
- In a medium bowl, blend together soy sauce and egg until smooth. Add chicken pieces, tossing to ensure they are evenly coated. Dip each piece in cornstarch, covering all sides.
- Heat 2 tablespoons of oil in a large nonstick pan over medium-high heat. Cook the chicken in batches if necessary, frying for 3 to 5 minutes until golden, crispy, and fully cooked. Transfer cooked chicken to a plate.
- Add the remaining tablespoon of oil to the pan, then sauté garlic and ginger for 30 to 60 seconds until the garlic is lightly golden. Pour in the lemon sauce and return the chicken to the pan.
- Cook and stir the mixture frequently until the sauce thickens and forms a sticky coating around the chicken.
- Remove from heat and serve immediately, garnished with thinly-sliced scallions and toasted sesame seeds.
Ingredients
- 1 tablespoon low-sodium soy sauce
- 1 egg
- 1/2 cup cornstarch
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh ginger, grated or minced
- 2 large garlic cloves, grated or minced
- Garnishes: thinly-sliced scallions and toasted sesame seeds
- 1 large lemon, zested and juiced (about 1/4 cup juice)
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons rice wine vinegar
- ¼ teaspoon crushed red chili flakes
FAQ
- Can I make this recipe gluten-free?
- Yes, to make this recipe gluten-free, simply replace the soy sauce with gluten-free tamari.
- What can I use instead of chicken?
- This recipe is versatile and can be made using shrimp, pork, beef, or tofu instead of chicken. Just be sure to adjust the cooking times according to the protein you choose.
- Why does the sauce seem thin initially?
- The honey lemon sauce may appear thin when first added to the chicken, but it will quickly thicken as it cooks and coats the chicken.
- How can I make this dish spicier?
- To increase the spiciness, you can add more crushed red pepper flakes or drizzle your favorite hot sauce or chili crisp over the finished dish.
- What are some good side dishes to serve with this chicken stir-fry?
- This dish pairs well with rice or sesame noodles and a side of roasted vegetables, such as asparagus, broccoli, Brussels sprouts, carrots, green beans, or zucchini.
Tips
- Use the wet-hand, dry-hand technique: To prevent your hands from becoming sticky while coating the chicken, assign one hand for wet ingredients (egg and soy sauce) and the other for dry (cornstarch). This will help keep your hands clean and make the coating process smoother.
- Don’t worry about the sauce consistency: Initially, the honey lemon sauce may appear thin, but it will quickly thicken once heated and mixed with the chicken. There’s no need to adjust the sauce’s thickness prematurely.
- Prepare sides simultaneously: While preparing the chicken, consider roasting veggies like asparagus or broccoli in the oven and cooking rice on the stove or in a rice cooker. This multitasking can save time and ensure everything is ready to serve together.
- Experiment with different proteins: Feel free to substitute chicken with shrimp, beef, pork, or tofu for variety. Just keep in mind that cooking times will vary depending on the protein you choose.
Equipment
- Nonstick Sauté Pan: A large nonstick sauté pan is recommended for frying the chicken and cooking the sauce.
- Mixing Bowls: A set of mixing bowls for coating the chicken with egg and cornstarch and for mixing the sauce ingredients.
- Whisk: Useful for whisking the sauce ingredients together.
- Garlic Press or Grater: For mincing or grating fresh garlic and ginger.
- Zester: For zesting the lemon.
- fry dishes.
