Lemon Honey Chicken



Tegel Fresh Chicken Skinless Breast
  • 500g Tegel Boneless Chicken Thighs or Breast, cut into bite size pieces
  • 1 egg
  • 3 tablespoons light soy sauce
  • 1 large lemon, zest & juice
  • 1 tablespoons rice wine vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon grated ginger
  • ¼ cup honey
  • ½ cup corn flour + 1 tablespoon corn flour
  • ¼ cup water
  • 3 cups vegetable oil for frying
  • Sesame seeds, lemon slices and sliced spring onion to serve


  1. Whisk the egg, 2 tablespoons soy sauce, lemon zest and vinegar in the bottom of a mixing bowl. Add the chicken, toss to coat and let marinade for at least 30 minutes.
  2. While the chicken is marinating, add a splash of oil to a large fry pan over low heat. Add the garlic & ginger and sauté until very soft and fragrant. Add the lemon juice and honey and remaining soy sauce and bring to a simmer. Mix 1 tablespoon of corn flour into ¼ cup water and then slowly add to the lemon honey sauce, mixing continuously until thickened. Take off heat and set aside.
  3. Add the remaining ½ cup of corn flour to the chicken and marinade and mix to create a batter.
  4. Heat the oil in a large wok, saucepan or high-sided fry pan. Working in batches, fry the chicken pieces, turning occasionally, until deep golden brown and cooked through about 4 minutes.
  5. When the chicken is all cooked, toss it through the sticky lemon honey sauce. 
  6. Serve immediately with sesame seeds, spring onion and lemon slices. 

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