I am obsessed with making copy-cat versions of take-out food and take-out inspired food, at home. It's delicious and I love that I can control the quality of the ingredients, or even tweak them to my liking. Plus, it's just cool to whip up some "take-out" at home, anytime. This crispy citrus honey chicken, is inspired by the popular Orange Chicken that we've all had, except its more citrus-y, lemony to be exact, with the added sweetness of honey. Serve this over steamed rice (or fry your rice up with a little soy sauce) and you have an amazing, fresh take-out style dish, at home!
Crispy Citrus Honey Chicken
- 3 chicken breasts cut into 1x2 inch strips
- 4 cups light oil for frying ((vegetable oil is fine))
For the chicken dredge
- 1 cup all purpose flour
- 1/2 cup corn starch
For the chicken batter
- 2 cups all purpose flour
- 2 eggs
- 1 tsp salt
- 1 1/3 cup milk
- 1 tbsp baking powder
For the Sauce
- 2 oranges juice of
- 1 lemon juice of
- 4 garlic cloves minced
- 1/3 cup soy sauce
- 1/2 cup honey
- 2 tbsp corn starch
- 1/4 cup water
- scallions and sesame seeds for garnish (optional)
- Heat oil in a large stock pot to 350 degrees. (About medium high heat- should ripple but not smoke.)
- Prepare the dredge in one bowl by mixing ingredients. Prepare batter ingredients in second bowl, whisk until blended.
- Prepare sauce by whisking all ingredients together.
- Once chicken has been cut into pieces, and dredging and batter bowls are prepared and oil is full heated, begin frying chicken about 5 or 6 pieces at a time. Dip each individual piece into flour dredging mixture, shake off excess and into batter, letting excess drip off. Fry until golden brown and crispy, about 2 to 3 minutes. Set aside on a paper towel lined plate. Repeat with remaining chicken pieces.
- Heat a large skillet to medium high heat. Pour prepared sauce mixture, add all of the chicken pieces, and simmer for 3 to 4 minutes until sauce is thickened. Serve immediately over rice. Serve with sliced scallions and sesame seeds if desired, for garnish.