Honey Lemon Sesame Chicken-The Little Shop of Olive Oils

Honey Lemon Sesame Chicken


  • 1-pound boneless, skinless chicken breast, cut into bite-sized pieces
  • ½ cup cornstarch
  • 2 eggs, beaten
  • Salt and pepper, to taste
  • Lemon Premium Olive Oil, for frying
  • 1 tablespoon sesame seeds
  • 2 green onions, thinly sliced

For the Honey Lemon Sauce:

  • 1/3 cup Franklin Raw Honey
  • ¼ cup chicken broth
  • ¼ cup lemon juice
  • 1 tablespoon Lemon Premium Olive Oil
  • 2 teaspoons soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water


  • Season the chicken pieces with salt and pepper, then coat them first in cornstarch and afterward dip them into the beaten eggs.
  • Heat Lemon EVOO in a large pan over medium-high heat. Add the chicken pieces, making sure not to overcrowd the pan, and fry until golden brown and cooked through. Remove chicken and set aside on a paper towel-lined plate.
  • In a saucepan, combine honey, chicken broth, lemon juice, 1 tablespoon Lemon EVOO, soy sauce, minced garlic, and grated ginger. Bring to a simmer over medium heat.
  • Stir in the cornstarch and water mixture to the saucepan. Keep stirring until the sauce thickens to your desired consistency.
  • Toss the fried chicken back into the pan and pour the honey lemon sauce over it. Stir until the chicken is well coated with the sauce.
  • Place the chicken over a bed of fluffy white rice. Sprinkle with sesame seeds and green onions for garnish.
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