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Crispy fried chicken pieces with lemon slices on a white plate, garnished with lemon rounds.

Crispy Hot Honey Lemon Chicken

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Crispy hot honey lemon chicken with a shatteringly crunchy crust, tossed in a sticky chilli honey glaze cut with fresh lemon. Sweet, hot and sharp all at once, and on the table in 30 minutes.

  • Total Time: 30 minutes
  • Yield: 2 to 3 servings 1x

Ingredients

Scale

Chicken

  • 350g chicken thigh with skin, diced
  • 2 tsp garlic powder
  • ½ tsp white pepper
  • 1 tsp yum yum seasoning or MSG
  • ½ tsp salt
  • 1 egg
  • 2 tbsp cornstarch
  • 2 tsp custard powder

Coating

  • 1 cup plain flour

Hot Honey Lemon Sauce

  • 2 tbsp oil
  • 2 tbsp chilli oil
  • ¼ cup honey
  • 4 lemon slices
  • 1 tbsp lemon juice

Instructions

  1. Add the diced chicken thigh to a large bowl and season with the garlic powder, white pepper, yum yum seasoning or MSG, and salt.
  2. Add the egg, cornstarch and custard powder.
  3. Mix well until every piece of chicken is evenly coated and glossy.
  4. Tip the plain flour into a shallow tray, add the marinated chicken and toss until each piece is thoroughly coated. Shake off the excess.
  5. Heat frying oil in a wok or deep pan to 170 to 175C (340 to 350F).
  6. Fry the chicken in batches for 4 to 6 minutes, depending on the size of the pieces, until golden brown, crisp and cooked through.
  7. Remove and drain well on a wire rack.
  8. In a clean wok over medium heat, add the oil, chilli oil, honey, lemon slices and lemon juice.
  9. Bring to a gentle simmer and cook for 1 to 2 minutes, stirring, until the sauce is glossy and slightly thickened.
  10. Add the crispy chicken to a large mixing bowl and pour the hot honey lemon sauce over the top.
  11. Toss quickly until every piece is evenly coated in the sticky glaze.
  12. Serve immediately while it is hot, sticky and crisp.

Notes

  • Custard powder is the quiet hero here. It adds colour and a light vanilla note that stops the crust tasting flat, so do not swap it out for more cornstarch if you can help it.
  • Thigh with the skin left on gives you fat that renders into the crust. Breast will work but it dries out faster, so pull it at 4 minutes.
  • Sauce the chicken at the very last second. The glaze is what makes it, and it is also what softens the crust if it sits.
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving

Find it online: https://dimsimlim.com/crispy-hot-honey-lemon-chicken/