Lemon & Honey glazed chicken


Red Seal Lemon Chicken Recipe

Cooking Time





- 500g chicken thigh cut into 2cm strips 

- 1 egg 

- 2 tbsp light soy sauce 

- 2 tbsp Chinese Shaoxing wine 

- 1 cup cornstarch 

- ½ cup vegetable oil 

- 1 tsp oil 

- 3 tbsp minced garlic 

- 1 tsp minced or finely grated ginger 

- ½ cup Red Seal Lemon & Lime Hot or Cold Brew

- 2 tbsp honey 

- salt to taste 

- 2 tbsp of cornstarch (dissolved in 2 tbsp of water) 

- 1 tsp sesame seeds to garnish 

- Thinly sliced spring onions to garnish 

- Lemon slices


Step 1 

In a large shallow bowl whisk egg, soy sauce, and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered. 

Step 2 

Place cornstarch in a bowl. Pour chicken and marinade into the cornstarch and coat the chicken. 

Step 3 

Heat oil in a large wok over medium-high heat. When the oil is hot (170- 180°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning halfway during cooking, until golden and cooked through. 

Step 4 

Drain on a plate lined with paper towel. Discard oil and wipe wok/pan over with paper towel. 


Methodology for the sauce: 

Step 1 

Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant for approximately 30 seconds. 

Step 2 

Add in the Red Seal Lemon & Lime brew, soy sauce, lemon juice, honey, and a pinch of salt. Whisk, bring to a simmer until fully combined. 

Step 3

Whisk cornstarch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated. 

Step 4

Garnish with sesame seeds, spring onions, and lemon slices. Serve with steamed rice.

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