Asian Honey Lemon Chicken + MEAL PREP + Recipe Video

Name: Asian Honey Lemon Chicken + MEAL PREP + Recipe Video
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 egg white (lightly beaten); 1 lb boneless skinless chicken breast (cut into bite-sized chunks (or long strips if preferred)); 1/2 cup cornstarch (flour or arrowroot powder for paleo); 1/3 cup panko crumbs (use gluten free if necessary or leave out); 3/4 teaspoon salt; 1/4 teaspoon black pepper; Oil (for pan-frying); 1/3 cup low sodium soy sauce (or coconut aminos for gluten free and paleo friendly version); 1/4 cup honey; 2 Tablespoons rice wine vinegar (or 1 tablespoon apple cider vinegar); 3 Tablespoons fresh squeezed lemon juice; 1 Tablespoon lemon zest; 1 teaspoon sesame oil; 2 cloves garlic (finely minced (or 1 teaspoon garlic powder)); 1/4 teaspoon freshly grated ginger; 2 Tablespoons cornstarch (or arrowroot powder); 2-3 Tablespoons water (plus more to thin out sauce); 1/2 teaspoon Sriracha hot sauce (optional or to taste); Green onions and sesame seeds

14 steps

Prep:12minCook:18min

Asian Lemon Chicken recipe - an easy homemade 30 minute version of the popular Chinese Takeout-Style Lemon Chicken. Made with a light and crispy coating, and covered in a flavorful sweet, savory and tangy lemon sauce. Stove top, bake or air fryer instructions plus recipe video!

Updated at: Thu, 17 Aug 2023 14:14:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories328.2 kcal (16%)

Total Fat5 g (7%)

Carbs41 g (16%)

Sugars18 g (20%)

Protein29.1 g (58%)

Sodium1231.2 mg (62%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1egg white

lightly beaten

1 lbboneless skinless chicken breast

cut into bite-sized chunks, or long strips if preferred

½ cupcornstarch

flour or arrowroot powder for paleo

⅓ cuppanko crumbs

use gluten free if necessary or leave out

¾ teaspoonsalt

¼ teaspoonblack pepper

oil

for pan-frying

For Sauce

⅓ cuplow sodium soy sauce

or coconut aminos for gluten free and paleo friendly version

¼ cuphoney

2 tablespoonsrice wine vinegar

or 1 tablespoon apple cider vinegar

3 tablespoonsfresh squeezed lemon juice

1 tablespoonlemon zest

1 teaspoonsesame oil

2 clovesgarlic

finely minced, or 1 teaspoon garlic powder

¼ teaspoonginger

freshly grated

2 tablespoonscornstarch

or arrowroot powder

2 tablespoonswater

plus more to thin out sauce

½ teaspoonsriracha hot sauce

optional, or to taste

Garnish (Optional)

green onions

sesame seeds

Instructions

Step 1

Combine the sauce ingredients together in a medium saucepan. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.

Step 2

In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt, and black pepper. Add the chicken and shake well to coat.

Step 3

Cook chicken using your preferred method below.

Step 4

While the chicken is cooking, heat saucepan with sauce on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, honey for sweeter and sriracha for spicier, if desired.

For Pan-Fry Stovetop Version

Step 5

Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium-high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side. Transfer to a large platter lined with paper towels. Repeat.

Step 6

Toss chicken together with the heated lemon sauce, coating well.

Step 7

Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.

For Baked Version

Step 8

Preheat oven to 375F. Place chicken in a single layer on a large baking sheet lined with parchment paper. Bake for 12-14 minutes or until chicken is cooked, flipping once in between. Turn oven to broil for 2-3 minutes or until chicken pieces turn light brown on top and crisp up. Watch your chicken closely so it doesn't burn. Remove chicken from oven and toss together with heated lemon sauce, coating well.

Step 9

Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.