Honey chicken is a very popular Chinese restaurant dish in the West, as well as a popular take-out meal. Another similar chicken recipe created in the West is Lemon Chicken. Both dishes are deep fried and coated with a delicious sticky sauce. However both dishes did not originate in China, as honey or lemon ingredients are not common in traditional Chinese cooking, but they are nonetheless delicious.
I love both honey and lemon, so I combined both ingredients into one delicious sweet-sourish sticky sauce all without deep-frying the chicken. I lightly coat the chicken with flour and pan-fry them. I use rice flour for a gluten free version and to give it a slight crunchy outer layer, without the ‘floury’ taste. A typical Chinese meal would be to serve this chicken with rice, and one or two more veggie/fish dishes. For a western meal, you can serve with a big salad, like Roasted Broccoli Salad here, or toss them together with salad.
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Pan-Fried Honey and Lemon Chicken
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Omnivore
Description
Sweet, sour, and sticky chicken without the deep fryer!
This simple recipe is perfect for a weeknight meal.
Ingredients
- 10 oz (300 g) skinless Chicken Breast/Thigh Fillet
- 3-4 tbsp Flour
- 2-3 tbsp Vegetable Oil
- 1/2 tsp White Sesame
- 1/2 tbsp Soy Sauce
- 1/2 tbsp Shaoxing wine
- 2 tbsp Lemon Juice
- 1 tbsp Honey
- 3 tbsp Water
- 1 tsp Corn Starch / Rice Flour / Wheat Flour
Instructions
- Cut chicken into 1-inch strips, place in a mixing bowl, and mix well with soy sauce and Shaoxing wine. Add flour and toss the chicken until lightly coated. Add 1 more tablespoon of flour if needed.
- Heat a pan with oil over medium heat (approximately 350°F/177°C). Place chicken strips in a single layer in the pan, avoiding overcrowding. Cook in batches if necessary.
- Cook for 5 minutes, then turn the chicken and cook for another 5 minutes.
- Toast sesame seeds in another pan over low heat (approximately 200°F/93°C) for 1-2 minutes, stirring or shaking the pan 3-4 times to prevent burning.
- Prepare the sauce by mixing all ingredients in a small bowl until well combined.
- Cut a piece of chicken to check for doneness.
- Pour the sauce into the pan with the chicken, and remove from heat when the sauce boils. Stir well to coat the chicken.
- Plate the chicken and sprinkle with white sesame seeds. Serve immediately with rice or salad.
Notes
- For extra flavor, marinate the chicken in the soy sauce and Shaoxing wine for at least 30 minutes before cooking.
- If the sauce becomes too thick, add a teaspoon of water at a time until desired consistency is reached.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Should I use skin-on or skinless chicken for pan-fried honey lemon chicken?
Skin-on pieces give you a crispier result since the skin renders and crisps up in the pan. If you prefer skinless, pat the chicken very dry first to get a good sear. 
When should I add the honey and lemon to the pan?
Add the honey and lemon mixture toward the end of cooking. Adding it too early causes the honey to burn on the pan surface before the chicken finishes cooking through.
How do I prevent the honey glaze from burning?
Keep the heat at medium and turn the chicken frequently once the glaze is added. The sugars in honey caramelize quickly, so stay attentive during the last few minutes.
