Yuzu Honey Chicken
If you grew up in an Asian household, there is a good chance you have a jar of yuzu honey or marmalade sitting in your fridge right now. It is one of those pantry staples you (or your mom) buy because it smells amazing, then forget about until you spot it again weeks later. This honey yuzu chicken is an easy way to use it up, turning that bright citrus sweetness into a simple comforting dinner with very little effort! The sauce is glossy, sweet, and tangy, and it coats the chicken without any complicated steps. It comes together in about 30 minutes, making it a go to weeknight meal when you want something quick, satisfying, and better than takeout!
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What is yuzu honey/marmalade?
Yuzu marmalade is a fragrant citrus preserve made from Japanese yuzu, a fruit known for its bright aromatic flavor. It has a unique balance of sweetness and tang with subtle bitterness and floral notes, thanks to the thick aromatic rind used in the marmalade.
It is most commonly used to make warm soothing drinks, especially when mixed with hot water or tea. This is a popular way to enjoy it during colder months since the citrus and honey help coat the throat and feel comforting. Beyond drinks, it is also used as a spread on toast or crackers or even stirred into yogurt or oatmeal!
Tips for Making the Best Yuzu Honey Chicken
- Use chicken thighs: they stay juicy and are more forgiving on a busy weeknight. If you use chicken breast cut it evenly and pull it off the heat as soon as it is cooked through.
- Let the chicken brown before adding the sauce: Give the chicken a few minutes in the pan without moving it too much. A little color adds flavor and helps the sauce cling better later.
- Taste and adjust at the end: Different jars of yuzu honey vary in sweetness and tang. Taste the sauce and adjust with a splash of soy sauce or a squeeze of lemon if needed.
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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 Yuzu marmalade
- 1 tbsp Soy sauce
- 1/4 tsp Salt
- 1/4 cup Water
- 2 slices Lemon (garnish)
Step by step instructions
1. 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.
2. 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.
3. 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.
4. Make the sauce
In a small bowl, mix together the yuzu honey, soy sauce, salt, and water until well combined.
5. 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.
6. Serve
Remove from heat and serve the honey yuzu chicken over hot rice, spooning extra sauce on top.
Yuzu Honey Chicken
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)