Honey Lemon Chicken

Ingredients

• 250 g Chicken thighs (Boneless or bone-in; marinate with salt, pepper, and chicken seasoning powder)
• Salt (For marinating and seasoning the batters, to taste)
• Black pepper (For marinating and seasoning the wet batter, to taste)
• Chicken seasoning powder (For marinating the chicken, to taste)
• 60 g All-purpose flour (For the wet batter; estimated amount because the source gives no quantity)
• 1 tsp Baking powder (The source states 1 sdt (1 teaspoon))
• 120 ml Cold water (Estimated amount; add enough to make a pourable batter)
• 60 g All-purpose flour (For the dry batter; estimated amount because the source gives no quantity)
• 40 g Cornstarch (For the dry batter; estimated amount)
• 60 g Unsalted butter (Use 50–70 g; the midpoint is used for nutrition)
• 4 Garlic (Cloves, minced or finely chopped; use 3–4 cloves)
• 3 tbsp Lemon juice (No exact measurement was provided; adjust to taste for a more sour sauce)
• 1 tbsp Soy sauce
• 0.5 tsp Chicken seasoning powder (For the sauce)
• 0.5 tsp Black pepper (For the sauce)
• 4 tbsp Honey (No exact measurement was provided; add more for a sweeter sauce and taste as you cook)
• Neutral frying oil (For deep-frying; amount depends on the size of the pot)

Steps

1. 1

   Prepare the honey-lemon sauce first. Place a skillet or saucepan over medium heat and melt the butter until fully liquid but not browned.

2. 2

   Add the chopped garlic to the melted butter and sauté for about 1–2 minutes, stirring, until fragrant and lightly softened. Do not let it burn.

3. 3

   Add the lemon juice, soy sauce, honey, chicken seasoning powder, and pepper. Stir until combined.

4. 4

   Cook the sauce over medium-low heat until it slightly thickens and looks glossy, tasting and adjusting the lemon and honey as needed. Keep the sauce warm while preparing the chicken.

5. 5

   Season the chicken thighs with salt, black pepper, and chicken seasoning powder. Toss thoroughly so the seasoning coats all surfaces, then let the chicken stand briefly while you prepare the batters.

6. 6

   Make the wet batter by whisking the all-purpose flour, baking powder, salt, and pepper with cold water until smooth and pourable. Add the water gradually so the batter is thick enough to cling to the chicken.

7. 7

   Make the dry batter by combining the all-purpose flour and cornstarch in a shallow bowl or dish.

8. 8

   Dip each seasoned chicken thigh into the wet batter, turning to coat completely and allowing excess batter to drip off.

9. 9

   Transfer the wet-battered chicken to the dry flour-cornstarch mixture. Toss and press gently so the dry coating adheres evenly, especially around the edges.

10. 10

    Heat enough neutral oil for deep-frying to about 175°C / 350°F. Carefully lower the coated chicken into the oil in batches, avoiding overcrowding.

11. 11

    Deep-fry the chicken until the coating is golden brown and crisp and the chicken is fully cooked through, generally about 5–8 minutes depending on thickness. The center should reach 74°C / 165°F.

12. 12

    For extra-crispy chicken, remove the first-fried pieces briefly, let the oil return to temperature, and fry them a second time until deeply golden and crisp.

13. 13

    Drain the chicken on a wire rack or paper towels. Serve immediately with the warm honey-lemon sauce spooned over the chicken or served alongside.

Notes

The source does not provide exact amounts for the lemon juice or honey; taste the sauce as it cooks and increase lemon for more acidity or honey for more sweetness. Double-frying is optional but makes the chicken extra crispy. Estimated batter quantities are provided because the original recipe lists ingredients without amounts.

Nutrition per serving

• main
• chicken
• deep-fried
• crispy
• sweet-and-sour
• quick meal
• home cooking