This chicken is old.

No… it really is – we first ate is seven weeks ago, then again two weeks later. It was a meal that I threw together quickly for dinner one night loosely based on the crunchy honey chicken, which is one of our favorites.

I had zero intention of of sharing it, and especially no desire to photograph it, because after spending 8-10 hours nearly every single day in the kitchen covered in food and taking 200 photos just to get five good ones, the last thing I want to do it pick up a camera. More likely, I want to throw one out the window. Twice.

After sitting down with a plate and taking a bite, I decided it was way too good not to tell you about, so I hurried up and made the rice look pretty in a short and fat bowl and smashed it all on a ridiculously small plate. Hopefully you never have to come over and actually eat at meal time, because… it’s a hot mess and looks nothing like these photos.

I’d actually be horrified.


Hence the lack of pictures. It made the seven week waiting list because the General Tso’s chicken was absolutely incredible and had to come first. And… I must have a semblance of variety on this thing to keep my sanity. I get bored way too easily.


Speaking of chicken, last night when I finally arrived at the airport, I was hoping that maaaaybe someone would cook me dinner or something? Or spoon-feed me a bowl of cereal before I face-planted into it? I couldn’t even fathom making something after 12 hours of traveling + jet lag, and after not eating at home the last six days, it was really all I wanted. I wanted to pass out, wake up late, work out and not unpack. But somehow we ended up at Quaker Steak and Lube (guess who decided that?)… which means I won’t be making this chicken anytime soon. But you totally should.

Crispy Honey Lemon Chicken

serves 4-6

4 boneless skinless chicken breasts, cut into pieces

1/4 cup olive oil + 3 tablespoons

3 tablespoons honey + more for dripping/drizzling

the juice of 2 large lemons

1 tablespoon fresh lemon zest + 2 teaspoons

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup all-purpose (or whole wheat) flour

2 tablespoons cornstarch

In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours.

When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well. Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil. Coat chicken pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side. Remove and set chicken on a paper-towel covered plate. Cook remaining batches, adding more/less oil if needed. I used 3 tablespoons, but depending on how coated your chicken pieces are you may need a bit more.

Serve with rice and a few tablespoons of honey mixed with lemon zest for dipping.

If someone could come live my life today while I sleep forever, that would be wonderful.