Crispy Honey Lemon Chicken

$To make crispy honey lemon chicken, gather these ingredients: - 1 lb chicken breast, cut into bite-sized pieces - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup panko breadcrumbs - 1/4 cup honey - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and freshly ground black pepper to taste - Oil for frying (vegetable or canola works well) - Optional: lemon slices and fresh parsley for garnish Garnishing adds color and flair. Here are some fun ideas: - Fresh lemon slices for a zesty touch - Chopped parsley for a pop of green - Sesame seeds for a crunchy finish If you don't have an ingredient, here are some swaps: - Use chicken thighs instead of breasts for more flavor. - Swap all-purpose flour with cornstarch for a gluten-free option. - Maple syrup can replace honey if you need a vegan option. - Lemon juice can be swapped with lime juice for a different zing. {{ingredient_image_2}} Start by mixing the dry ingredients. In a shallow dish, combine 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, salt, and pepper. Mix well to ensure even flavor. This mixture will coat the chicken and give it a great base. Next, prepare your chicken. Cut 1 pound of chicken breast into bite-sized pieces. Take each piece, dredge it in the flour mixture first. Make sure it gets a light coat. Then, dip it in 2 beaten eggs, allowing any extra egg to drip off. Finally, roll it in 1 cup of panko breadcrumbs. This step makes the chicken extra crispy. Now, let’s make the sauce. In a medium bowl, whisk together 1/4 cup of honey, 1/4 cup of freshly squeezed lemon juice, lemon zest from 1 lemon, and 1 tablespoon of soy sauce. Mix until it’s smooth and well combined. Set this delicious sauce aside for later. Heat oil in a large skillet over medium-high heat. Use vegetable or canola oil for the best results. Once the oil is shimmering, carefully add the breaded chicken pieces. Do this in batches to avoid crowding the pan. Fry each piece for about 4-5 minutes on each side until golden brown and crispy. Transfer cooked chicken to a plate lined with paper towels to soak up extra oil. Once all the chicken is fried, it’s time to sauce it up. While the chicken is still warm, drizzle the honey lemon sauce over the pieces. Toss gently to make sure every piece is coated. For a nice touch, arrange the chicken on a serving platter. Garnish with lemon slices and fresh parsley. This adds color and makes it look inviting. Enjoy your crispy honey lemon chicken! To get your chicken super crispy, follow a few key steps. First, use panko breadcrumbs. They create a great crunch. When breading, make sure to shake off extra flour and egg. This keeps the coating light. Fry in hot oil. The oil should shimmer but not smoke. Cook in batches to avoid overcrowding. This ensures even cooking and crispiness. Choosing the right oil is important. Vegetable oil or canola oil works best for frying. These oils have a high smoke point. This means they can handle the heat without burning. Make sure to heat enough oil, about half an inch deep in the pan. This allows the chicken to fry evenly. Always check the temperature with a small piece of bread. If it sizzles, the oil is ready. Serve your crispy honey lemon chicken with fresh lemon slices. They add a nice touch and extra zing. You can also sprinkle fresh parsley on top for color. Pair it with rice or a light salad to balance the flavors. This dish is perfect for family dinners or gatherings. It looks great on a platter and tastes even better! Pro Tips Use Cold Chicken: For extra crispiness, consider using chicken that has been refrigerated. The cold meat helps the coating adhere better and fry up crispier. Double Dredge for Extra Crunch: If you want an even crunchier coating, try double dredging the chicken. After the first coating of flour, egg, and breadcrumbs, repeat the process for a thicker crust. Rest After Frying: Let the fried chicken rest on a wire rack instead of paper towels. This prevents steam from making the coating soggy and keeps it crispy longer. Adjust Sauce to Taste: Taste your honey lemon sauce before drizzling. If you prefer it sweeter or more tart, adjust the honey or lemon juice accordingly for a perfect balance. {{image_4}} For a quick and easy meal, try a stir-fry. Use the same chicken pieces. Instead of frying, sauté them in a hot pan with a bit of oil. Add your favorite veggies like bell peppers, broccoli, and snap peas. Toss in the honey lemon sauce near the end. Serve over rice or noodles for a complete meal. If you prefer a healthier option, bake the chicken instead. Preheat your oven to 400°F (200°C). After coating the chicken, place it on a baking sheet lined with parchment paper. Spray the chicken lightly with cooking spray. Bake for about 20-25 minutes or until golden brown and crispy. Drizzle the honey lemon sauce on top before serving. To enhance the flavor, add spices to the breading. Try paprika or cayenne for some heat. You can also mix in fresh herbs like thyme or rosemary for a fresh touch. For a tropical twist, add pineapple juice to the honey lemon sauce. These small changes can make a big difference in taste. To keep your crispy honey lemon chicken fresh, let it cool first. Place the chicken in an airtight container. Make sure to separate any sauce from the chicken to prevent sogginess. Store it in the fridge for up to three days. This way, you can enjoy it later without losing its crunch. When you want to enjoy your leftovers, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes until it is heated through. This method keeps the chicken crispy. You can also use an air fryer, which works well to reheat and restore that crunch. If you want to freeze your chicken, do it right after cooking. Let it cool completely before packing it. Use a freezer-safe bag or container. It can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven for a crispy finish. Avoid microwaving, as it can make the chicken soggy. I recommend using vegetable or canola oil for frying. Both oils have a high smoke point. This means they can handle heat well without burning. This helps keep your chicken crispy and golden. Other oils, like peanut oil, also work well if you prefer their flavor. Yes, you can use chicken thighs if you like. Thighs have more fat, making them juicier and more flavorful. Just cut them into bite-sized pieces, like the breasts. The cooking time may be similar, but check they are cooked through. To make this dish gluten-free, use gluten-free flour and breadcrumbs. Many brands offer these options now. You can also check the soy sauce label for gluten-free varieties. This way, you can enjoy the same great taste without gluten. This recipe is not spicy at all. It focuses on sweet and tangy flavors from honey and lemon. If you like a kick, add some chili flakes or hot sauce to the honey lemon sauce. This will give your chicken a nice heat without overpowering the dish. We explored the ingredients and steps to make crispy honey lemon chicken. You learned ingredient options, garnishes, and helpful tips for the best results. Consider variations like stir-fries or baked versions for new twists. Proper storage and reheating keep leftovers fresh. Use the FAQs for answers to common questions. Cooking this dish can bring joy and flavor to your table. Embrace these tips, and enjoy your meal!$

A deliciously crispy chicken dish coated in a sweet and tangy honey lemon sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 lb chicken breast, cut into bite-sized pieces
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 4 honey
1 4 freshly squeezed lemon juice
1 zest of 1 lemon
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon ginger powder
to taste salt and freshly ground black pepper
as needed oil for frying
optional lemon slices and fresh parsley for garnish

Instructions

In a shallow dish, mix the all-purpose flour, garlic powder, ginger powder, salt, and pepper until evenly combined.
In a separate bowl, beat the eggs until well blended, creating a smooth egg wash.
Place the panko breadcrumbs in another shallow dish, ready for coating the chicken.
Take each piece of chicken and first dredge it in the flour mixture, ensuring a light coating. Next, dip it into the beaten eggs, allowing any excess to drip off, then finally roll it in the breadcrumbs until thoroughly covered.
In a medium-sized bowl, whisk together the honey, lemon juice, lemon zest, and soy sauce until the mixture is well combined and set aside.
Heat a generous amount of oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken pieces in batches to avoid overcrowding. Fry each piece for about 4-5 minutes on each side, or until they are golden brown and perfectly crispy. Once cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
After frying all the chicken, while it's still warm, drizzle the honey lemon sauce over the pieces. Toss gently to ensure each piece is evenly coated in the delicious sauce.
For an inviting presentation, arrange the chicken on a serving platter and garnish with lemon slices and a sprinkle of freshly chopped parsley for a vibrant contrast.

Notes

For extra crispiness, ensure the oil is hot before frying.

Keyword chicken, crispy, honey, lemon