Written by Sherri Published on in Dinners
I’ve been wanting to make this crispy honey lemon chicken recipe rendition of P.F. Chang’s dish. As lazy as I am to cook sometimes, I’m even more lazy to leave the comfort of my home for some take out. My go to take out food? Chinese. Definitely. Chinese food has really never been on my list of top prepared dishes.
Truth be told, I’ve never even thought of adding it to my repertoire. That was until my niece, who is attending law school here in Fort Lauderdale, mentioned she wanted some Crispy Honey Chicken. So naturally, I had to try making it.I have to mention out of blog courtesy and proper due credit that I did look up a base recipe and adjusted and added ingredients to my liking. You can find that recipe at blog chef Chinese Honey Chicken.
Now combine your dishes. Take the chicken you have resting on paper towels
Place in bowl and pour on honey lemon sauce
Sprinkle on a generous amount of sesame seeds and stir gently in bowl to coat all the chicken. Serve with your favorite sides. I cooked white rice and a side of honey lemon snap peas and carrot sticks steamed in the microwave. Garnish with scallions if desired.
This dish is every bit as tasty as take out and restaurant quality worthy.The only thing missing was some shiny new black chop sticks. I couldn’t even find any at Target. Looks like some online shopping is in order.
You may also like this recipe.
Recipe Type: Main
Author: Sherri @ The Kitchen Prescription (dot) com
Prep time: 30 mins
Cook time: 3 mins
Total time: 33 mins
Serves: 4
Take out home made
Ingredients
- CHICKEN:
- 3-4 Boneless skinless chicken breasts diced into even chunks
- lightly salt and pepper to taste
- Deep pot with 3 cups olive oil or use wok
- BATTER:
- 3 tablespoons of corn starch
- 1/3 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1 egg white
- 1/3 cup water
- CRISPY BREADING:
- Plain Panko bread crumbs
- HONEY LEMON SAUCE:
- 1 1/2 teaspoon olive oil
- 3 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon minced or powdered ginger
- 1/3 cup water
- 1 teaspoon rice wine vinegar
- 5 tablespoons honey
- Juice of 1 whole fresh lemon
- 2 teaspoons corn starch mixed with 2 teaspoons water
- Sesame Seeds
- Scallions for garnish
Instructions
- BATTER INSTRUCTIONS:
- Add all ingredients for batter above to a med size bowl
- Mix well with a fork
- Add sliced evenly cubed chicken pieces
- Cover with plastic wrap and leave sit for 30 minutes
- Heat Olive Oil to temperature of 350 degrees (must be hot for chicken to get crispy)
- While oil is heating up pour panko bread crumbs into small bowl and add a few chicken pieces
- Coat evenly
- Set aside in another bowl
- Continue until all chicken pieces are coated
- When oil is hot immerse 7 to 10 pieces of chicken at a time ( judge accordingly depending if you use a pot or wok)
- Cook for 2 to 3 minutes
- Strain chicken on a paper towel to soak up excess oil
- Make sure oil is always at hot temperature before adding more chicken
- Repeat until all chicken pieces are cooked
- SAUCE INSTRUCTIONS:
- Heat oil on medium heat in small pot on stove
- Add garlic, ginger, and salt to pan and sear for 30 seconds
- Remove from heat
- Add water, honey, lemon juice, rice vinegar together and stir
- Pour in pot with garlic and ginger place pot back on med heat
- Add corn starch and water mixture
- Stir until it thickens
- Keep warm on low heat
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12 Comments
November 10, 2011 at 11:41 ·Reply
This seems about the same amount of wor that my General Tso’s takes… We don’t have a PF Changs, but if this is what they serve, I am in!!!
Sherrismiles
November 15, 2011 at 11:41 ·Reply
Thank you Kim. Need to swing by and take a peek at that Artichoke Spinach Dip. Sounds delish!
November 14, 2011 at 11:41 ·Reply
That looks delish! Great photos!
I have to tell you…my go to Chinese food is Moo Goo Gai Pan. I eat it so much from the same place…they know me and know what I order! I can’t try anything else. I’m too hooked on that dish. I should really learn how to make it. 🙂 Or you could post a recipe. 🙂
Sherrismiles
November 15, 2011 at 11:41 ·Reply
Angelia, I’m going to have to hook you up gurrrlllll! I love Moo Goo Gai Pan too. Let me see what I can do 🙂
November 17, 2011 at 11:41 ·Reply
You made that? It looks so perfect! I’ll bet the flavors were INCREDIBLE!
Sherrismiles
Awwe thanks Jean! Mmmmm hmmm. I made it and the flavors were very good! Thanks for sharing it on Twitter 🙂
Laurie Doyle
October 3, 2014 at 11:41 ·Reply
Thank you for sharing this recipe! I posted a link to my Instagram bio with a pic to share it with friends. I have to say it was a tad involved for a weeknight, and my house now smells really bad, but it was delicious and totally worth it. Thanks!
Sherrismiles
October 3, 2014 at 11:41 ·Reply
Oh No Laurie, I’m sorry for the smelly house! LOL. I don’t remember mine smelling bad, but I vaguely remember that the sauce I mixed up didn’t smell all that great now that you mention it. And I’m sure the frying of the chicken doesn’t do anything to help the odor either. And yes, I agree it is a bit involved for a weeknight meal, so that’s why I usually do it on a weekend. I sometimes prep the things I can ahead of time to save time when I’m ready to cook dinner. Smelly house aside, I’m glad you enjoyed it.
Thanks for taking the time to comment. It’s much appreciated.
Sakura
August 24, 2015 at 11:41 ·Reply
This was great! Made it for dinner and the family loved it. I usually make Panko chicken with Tonkatsu sauce (I’m half Japanese) but the picture for the coating on this was great! I usually just dip in a mixed egg and Panko then off to the frying pan. The sauce was AMAZING. I added extra ginger (because we’re hella Asian and like ginger). LOL. Thanks for posting!!
Sherrismiles
September 22, 2015 at 11:41 ·Reply
Sakura,
Thank you! I’m glad you enjoyed.
Julie L
July 7, 2016 at 11:41 ·Reply
Tried this tonight, and it was delicious! Definitely a keeper, and will be adding this to our “rotation.” The texture of the chicken is fantastic, and the sauce is amazing! Thank you for sharing your recipe!
Sherrismiles
October 1, 2016 at 11:41 ·Reply
Thanks Julie. So glad you liked the recipe! Sorry for the very late response. I’ve been away from my blog for a bit.
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Sherri
Author Bio
I live in sunny South Florida. I'm a middle-aged 50 something mom of 2 grown kids and nana to a beautiful granddaughter. I love making food from my Pennsylvania Dutch heritage and the regional foods I grew up eating in the Midwest, specifically in the Northeast Ohio Mahoning Valley and Trumbull County area. I love food, co*cktails, and social media. In no particular order. To learn more, visit my About page.
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