Real Recipes From Real Home Cooks ®

honey lemon ginger chicken

Recipe by
Elsa Beene
North Pole, AK

The sauce is sweet and sour, with lemon and ginger flavor. The thickness of the sauce makes good glaze for breaded chicken. If you don't like thick sauce, take corn starch and water off.

prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For honey lemon ginger chicken

  • ½ lb
    chicken breasts, boneless and skinless, cut into small bite size
  • ½ c
    plus 2 tbsp panko bread crumbs
  • 2
    egg whites, beaten
  • ¼ c
    all purpose flour
  • ¼ tsp
  • ¼ tsp
    ground black pepper
  • ¼ tsp
    roasted garlic powder
  • vegetable oil for deep frying
  • 2 Tbsp
    soy sauce
  • ¼ c
    chicken stock, no salt
  • 3 Tbsp
  • 1
  • ½ tsp
    grated ginger
  • 1 tsp
    sesame oil
  • ½ tsp
    chili oil (optional)
  • 1
    green onion, chopped
  • 1 tsp
    corn starch
  • 1 Tbsp
  • 1 clove
    garlic, minced
  • 1 Tbsp
    peanut oil
  • chopped green onion
  • sesame seeds

How To Make honey lemon ginger chicken

  • 1
    Heat the oil in a heavy medium sauce pan over medium heat.
  • 2
    In a medium bowl, mix together flour, salt, garlic powder and pepper. Add chicken to flour mixture, toss to coat.
  • 3
    Beat the egg whites in separate medium bowl. Put the panko bread crumbs in a galon ziploc plastic bag.
  • 4
    Take chicken coated flour to beaten egg white and then place in a ziploc bag. Seal the bag and shake it until all small bite size chicken coated with bread crumbs.
  • 5
    Separate chicken into 2 batches, deep fry first batch to golden brown and place the chicken in paper towel to drain from the oil. Repeat for second batch. Set breaded chicken aside.
  • 6
    Peel the lemon skin with a peeler (not grated), set aside. Squeeze lemon and add into other sauce ingredients (except for corn starch, water, garlic and peanut oil) in a medium bowl.
  • 7
    Heat peanut oil in a medium non-stick skillet over medium heat. Add lemon skin, cook until fragrant and add garlic. Cook for another 15 seconds (do not burn the garlic)
  • 8
    Add sauce mixture into skillet, stir until bubble. Mix corn starch and water in a small bowl, pour into skillet, stir until the sauce become thick. Add breaded chicken and toss to coat. Turn the heat off.
  • 9
    Serve on top of warm jasmine rice or rice noodle and garnish with chopped green onions and sesame seeds.

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