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Honey Yuzu Glazed Chicken

Make this better-than-takeout yuzu honey chicken using yuzu honey
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 people
Cost $5

Ingredients

  • 4 medium Chicken thighs
  • 1/4 tsp Salt
  • 1/4 tsp White pepper
  • 1 tbsp Soy sauce
  • 1 tbsp Cooking wine
  • 1/3 cup Corn starch
  • 1.5 tbsp Soy sauce
  • 1/4 tsp Salt
  • 1/4 cup Water
  • 2 slices Lemon (optional garnish)

Instructions

  • Marinate the chicken:
    In a medium bowl, season the boneless chicken thighs with salt, soy sauce, white pepper, and cooking wine. Toss well to coat each piece evenly.
  • Coat the chicken:
    Pour corn starch into a container and and toss each piece of chicken until lightly and evenly coated. This helps create a golden crust and allows the sauce to cling better later.
  • Sear the chicken:
    Heat oil in a large pan over medium low heat. Add the chicken in a single layer and cook until golden brown, about 4 minutes per side. Avoid moving the chicken too much so it can develop a nice sear.
  • Make the sauce:
    In a small bowl, mix together the yuzu honey, soy sauce, salt, and water until well combined.
  • Glaze the chicken:
    Pour the sauce into the pan with the chicken and add the lemon slices. Turn the heat up to medium and let the sauce bubble and thicken, about 1 minute, turning the chicken to coat it evenly.
  • Serve:
    Remove from heat and serve the honey yuzu chicken over hot rice, spooning extra sauce on top.