Can I use homemade chicken instead of popcorn chicken?

Absolutely! If you prefer making your own, simply coat chicken pieces in seasoned flour, egg, and panko breadcrumbs, then fry or bake until crispy. The sauce works beautifully with homemade chicken too.

Is this dish very spicy?

Not at all! The chili flakes add a very mild warmth that most people (even those sensitive to heat) find pleasant. You can completely omit them or increase the amount if you prefer more spice.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by up to half, though it will affect both the sweetness and the sticky texture of the sauce. Consider adding a tablespoon of honey to maintain some of the syrupy quality even with less sugar.

What vegetables work best if I want to add some to this dish?

Quick-cooking vegetables work best: bell peppers, snow peas, broccoli florets cut small, or thinly sliced carrots. Add them to the pan just before the sauce ingredients and they'll cook perfectly by the time the dish is done.

Easy Sticky Asian Lemon Chicken Recipe

Name: Easy Sticky Asian Lemon Chicken Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 & 1/2 pounds cooked popcorn chicken; 1 tablespoon vegetable oil; 4 green onions, thinly sliced (green part and white part separated); 2 cloves garlic, minced; 1 & 1/2 teaspoons minced fresh ginger root; 1/2 teaspoon chili flakes (optional); 3/4 cup water; 3/4 cup granulated sugar; 1/3 cup lemon juice (fresh squeezed or bottled); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; Cornstarch slurry: 1 tablespoon water + 1 tablespoon cornstarch (whisked together)

Description

This Easy Sticky Asian Lemon Chicken is a delightful blend of sweet, tangy, and savory flavors with a touch of heat. The crispy popcorn chicken is coated in a luscious lemon glaze that perfectly balances sweetness and zest, making it a crowd-pleasing dish ideal for a quick dinner or an exciting appetizer. Fast to make, flavorful, and incredibly satisfying!

Ingredients

Units Scale

For the Chicken

1 & 1/2 pounds cooked popcorn chicken

For the Sauce

1 tablespoon vegetable oil
4 green onions, thinly sliced (green part and white part separated)
2 cloves garlic, minced
1 & 1/2 teaspoons minced fresh ginger root
1/2 teaspoon chili flakes (optional)
3/4 cup water
3/4 cup granulated sugar
1/3 cup lemon juice (fresh squeezed or bottled)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Cornstarch slurry: 1 tablespoon water + 1 tablespoon cornstarch (whisked together)

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Instructions

Prepare Popcorn Chicken
Cook the popcorn chicken in the oven following the package instructions. Once cooked, set it aside for later use.
Sauté Aromatics
Heat the vegetable oil in a large wok or skillet over medium heat. Once the oil is hot, add the white parts of the sliced green onions, minced garlic, ginger, and chili flakes (if using). Stir constantly and cook for about 30 seconds until the mixture becomes fragrant.
Prepare the Sauce
Add the water, granulated sugar, lemon juice, kosher salt, and black pepper to the wok. Stir everything together and bring it to a simmer over medium heat.
Thicken the Sauce
While stirring the sauce, slowly stream in the cornstarch slurry. Continue whisking until the sauce thickens to your desired consistency.
Coat the Chicken
Add the cooked popcorn chicken to the wok and toss it in the thickened sauce until each piece is well coated. Cook for an additional 1-2 minutes until the chicken is warmed through.
Serve
Transfer the sticky lemon chicken to a serving dish and garnish with the green parts of the sliced green onions. Serve hot and enjoy!

Notes

Medium-High Heat: Use medium-high heat for a crispier, golden chicken coating.
Fresh Lemon Juice: Fresh juice will elevate the flavor of the sauce significantly.
Cornstarch Slurry: Essential for achieving that glossy, thick sauce consistency.
Add Veggies: Toss in some stir-fry vegetables like broccoli or snap peas for a complete meal.
Reheating Tip: Add a splash of water to the sauce when reheating to loosen it up.

Nutrition

Serving Size: 1/6 recipe
Calories: 250
Sugar: 22g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1
Unsaturated Fat: 7g
Carbohydrates: 30g
Fiber: 1
Protein: 12g
Cholesterol: 30mg