Crispy Honey Lemon Chicken – Sweet & Tangy Asian Dinner

Honey Chicken Origins

Honey Lemon Chicken, sometimes also known as Honey Orange Chicken, is a dish that many of us are familiar with.

Its origins trace back to Chinese culinary traditions, but it has been embraced and adapted by food enthusiasts worldwide.

Chef RV's take on this dish is a testament to its versatility and timeless appeal.

Ingredients

• 500 grams chicken fillet, cut into 1-inch chunks
• 1/4 tsp ginger powder (or fresh ginger, grated)
• 1/2 tsp sea salt
• 2 tsp soy sauce (Japanese Soy Sauce recommended)
• 1/2 tsp black pepper, preferably crushed
• 2 T water
• 2 T cassava starch (alternatives: cornstarch or potato starch)
• 1/4 cup lemon juice
• 1/3 cup quality honey
• 2 tbsp salted butter

Crafting the Perfect Honey Lemon Chicken

1. Begin by marinating the chicken chunks with sea salt, black pepper, soy sauce, ginger powder, water, and cassava starch. This not only infuses flavor but also ensures the chicken remains moist during cooking.
2. For an added layer of crunch, coat the marinated chicken in additional cassava starch.
3. Heat canola oil (or any non-flavored oil) to approximately 350° Fahrenheit or 180 C. If you don't have a thermometer, sprinkle a bit of flour into the oil. If it bubbles, the oil is ready.
4. Fry the chicken until golden brown around 5-7 minutes. Ensure the oil is hot enough to seal the moisture within the chicken.
5. For the sauce, melt 2 tbsp of salted butter in a pan, add honey and lemon juice, and bring to a boil.
6. Toss the fried chicken in the sauce just before serving to maintain its crunchiness.

Serving Suggestions

Honey Lemon Chicken pairs beautifully with steamed jasmine rice. For a refreshing side, consider a crisp Asian-inspired salad or sautéed vegetables. Mandarin oranges can also be added for a burst of citrusy sweetness.

Ingredient Substitutes

• Ginger Powder: Fresh ginger, grated
• Cassava Starch: Cornstarch or potato starch
• Lemon Juice: Calamansi juice or orange juice

Nutrition Information

Per serving of around 150g:

• Calories: 300
• Carbohydrate Content: 25g
• Cholesterol Content: 70mg
• Fat Content: 12g
• Protein Content: 25g
• Saturated Fat Content: 5g
• Sodium Content: 500mg
• Sugar Content: 20g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 7g

Note: These values are approximate only and should not be used for medical or dietary requirements.

Tips and Tricks for the Best Outcome

• Using crushed black pepper gives a more pronounced flavor.
• Cassava starch is gluten-free, making it a healthier alternative.
• Ensure the oil is hot enough before frying to prevent the chicken from becoming greasy. If you don't have a thermometer, test the oil by dropping some cornflour into the pan. If it starts to bubble, then it's ready. Alternatively, dip a wooden spoon or chopsticks into the oil, and if it also bubbles, then it's ready.
• Always use quality honey for the best flavor and consistency.

FAQs

Why use cassava starch over other starches?

Cassava starch is gluten-free and helps in retaining the moisture of the chicken, ensuring it remains juicy after frying.

Can I use other parts of the chicken?

Absolutely! While chicken breast fillet is recommended, chicken thigh can also be used based on personal preference.

How can I add a spicy kick to the dish?

Introduce chili flakes to the sauce for that extra zing!