Description
Delicious Lemon Honey Glazed Chicken featuring tender chicken strips coated in a crispy cornstarch crust, then pan-cooked and smothered in a tangy, sweet lemon honey glaze. Perfectly balanced with garlic, soy sauce, and a hint of rice vinegar, this savory dish comes together quickly for a satisfying meal served best over steamed rice.
Ingredients
Scale
Chicken and Coating
- 3 chicken breasts, cut into strips
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
Honey Glaze
- 1 cup honey
- ⅔ cup soy sauce
- ½ cup lemon juice
- ¼ cup rice vinegar
- 3 tablespoons butter
- 4 cloves garlic, minced
Cooking Oil
- 3 tablespoons vegetable oil
Instructions
- Heat the oil: In a large skillet, heat 3 tablespoons of vegetable oil over medium-high heat until hot but not smoking, preparing to fry the chicken strips.
- Prepare the glaze: In a small bowl, combine 1 cup honey, ⅔ cup soy sauce, ¼ cup rice vinegar, and ½ cup lemon juice. Stir well to combine and set aside for later use.
- Cut the chicken: Slice 3 chicken breasts into even strips to ensure uniform cooking.
- Coat the chicken: In a medium bowl, mix 1 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon black pepper, and salt to taste. Toss the chicken strips in this mixture until fully coated.
- Cook the chicken: Add the coated chicken strips into the hot skillet. Cook over medium-high heat until golden brown on both sides, approximately 3-4 minutes per side, ensuring they are cooked through.
- Add butter and garlic: Push the chicken to the sides of the skillet and add 3 tablespoons butter to melt in the center. Add the minced 4 cloves garlic and cook for about 1 minute until fragrant but not burnt.
- Add the glaze: Pour the prepared honey glaze over the chicken in the skillet. Reduce heat to medium and cook, stirring and spooning the glaze continuously over the chicken so it thickens and coats the pieces evenly, about 4-5 minutes.
- Serve: Once the sauce has thickened and the chicken is fully cooked through, remove from heat. Serve the lemon honey glazed chicken over steamed rice for a complete meal.
Notes
- Ensure the heat is medium-high for frying the chicken to get a nice golden crust without burning the cornstarch coating.
- Continuously spooning the glaze over the chicken helps the sauce thicken and evenly coat the strips.
- If sauce thickens too quickly, reduce heat to prevent burning while allowing full glaze penetration.
- This recipe can be doubled easily to serve more people.
- Substitute cornstarch with potato starch or arrowroot powder for a gluten-free version.
