If you’re craving something sweet, tangy, and downright irresistible for dinner, this Sticky Honey Lemon Chicken is your new weeknight hero. Packed with layers of citrusy brightness, honeyed sweetness, an irresistible sticky glaze, and just enough heat to keep things interesting, it’s everything you want in a homemade takeout-style dish—fast, simple, and so much better than delivery.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: This Sticky Honey Lemon Chicken tastes just like your favorite Chinese takeout, but you control every wholesome ingredient.
- Bright, Sweet-and-Spicy Flavor: Every bite is coated in a glossy honey-lemon sauce with just enough chili for a subtle kick that keeps you coming back for more.
- Crispy Yet Saucy: The chicken gets perfectly golden and crispy before being smothered in that sticky, citrusy glaze—truly the best of both worlds.
- Easy, Quick, and Family-Friendly: With minimal prep and a short cook time, you can have dinner on the table in under 40 minutes—plus, it’s a total crowd-pleaser!
Ingredients You’ll Need
The beauty of Sticky Honey Lemon Chicken is its simplicity—the ingredient list is short, but each element brings a punch of flavor or an irresistible texture. Here’s what you’ll need to whip up this craveable favorite and a few notes on what makes each part essential.
- Low-sodium soy sauce: Adds depth and a touch of savory umami while keeping things from tasting too salty.
- Egg: Helps create a light coating for the chicken—think of it as the glue for that crispy crust!
- Cornstarch: This is your secret to golden, crunchy chicken pieces that stay wonderfully crisp—even under that sticky glaze.
- Boneless skinless chicken breasts or thighs: Juicy chicken forms the heart of the dish; use thighs for extra flavor or breasts for a lighter bite.
- Olive oil: Perfect for sautéing, keeps things both crispy and light.
- Fresh ginger: Brings a sparkling, spicy warmth that brightens up every bite.
- Garlic cloves: Classic aromatic that infuses the honey lemon sauce with complexity.
- Scallions & toasted sesame seeds (for garnish): Add color, crunch, and a little nuttiness as a finishing touch.
- Lemon (zested and juiced): The star ingredient, providing zingy citrus flavor and aroma—fresh is best!
- Honey: Sweetens and thickens the sauce, giving it that iconic, sticky-silky sheen.
- Rice wine vinegar: Rounds out the flavor profile, keeping the sauce lively and balanced.
- Crushed red chili flakes: Lends just the right gentle heat to offset the honey and lemon.
Variations
One of the best things about Sticky Honey Lemon Chicken is just how easy it is to tweak! Whether you’re after a gluten-free option, extra heat, or want to make use of what’s in your fridge, there’s so much room to make it your own.
- Make it gluten-free: Swap in tamari or coconut aminos for the soy sauce and be sure your cornstarch is gluten-free—the taste is every bit as delicious!
- Turn up the spice: Add extra crushed red chili flakes or a dash of sriracha to the sauce for a fiery version.
- Try chicken tenders or tofu: You can easily substitute chicken tenders (just cut them small) or even extra-firm tofu for a meatless option.
- Add veggies: Toss in some quick-sautéed bell peppers, broccoli, or snap peas right after you add the sauce for color and crunch.
How to Make Sticky Honey Lemon Chicken
Step 1: Mix the Lemon Sauce
Begin by gathering all the honey lemon sauce ingredients—zest and juice your lemon for the brightest flavor, then whisk the juice, zest, honey, soy sauce, rice wine vinegar, and chili flakes together in a small bowl until smooth and fully combined. This only takes a moment, but don’t skip it—the aromatics in the lemon zest are what make the sauce sing!
Step 2: Coat the Chicken
In another medium mixing bowl, whisk together the soy sauce and egg thoroughly. Toss in your chicken pieces and stir until every bite is glistening. Next, pour your cornstarch into a separate bowl and toss the chicken pieces a few at a time, ensuring all sides are evenly coated. This double-dipping approach keeps that fabulous light crunch after cooking.
Step 3: Sauté the Chicken
Heat 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Once the oil shimmers, carefully add the chicken in a single layer, working in two batches if needed. Let each side develop a gorgeous, golden crust without crowding the pan. Fry for about 3–5 minutes, turning so all sides get crispy, then transfer to a clean plate—they’ll finish cooking in the final saucing step.
Step 4: Sauté the Aromatics and Sauce It Up
Add the remaining tablespoon of olive oil to your empty pan. Toss in the garlic and ginger, sautéing for 30–60 seconds until fragrant (your kitchen will smell amazing). Pour in your whisked honey lemon sauce, then return your crispy chicken to the pan. Stir constantly as everything bubbles together; as the sauce reduces, it’ll transform into that sticky, glossy coating you’re craving—this takes just a couple minutes.
Step 5: Serve and Garnish
As soon as the chicken is beautifully glazed and glossy, remove from the heat. Pile it onto a platter or straight onto bowls of fluffy rice, and finish with a shower of thinly sliced scallions and toasted sesame seeds. The fresh toppings tie the whole dish together and make your Sticky Honey Lemon Chicken pop with color and crunch.
Pro Tips for Making Sticky Honey Lemon Chicken
- Lemon Selection: For the boldest, brightest flavor, use a fresh, juicy lemon—and don’t skimp on the zest!
- Crispy Coating Technique: Coat each chicken piece individually in cornstarch for extra crunch and a beautiful, even golden finish.
- Don’t Crowd the Pan: Fry the chicken in batches if needed—overcrowding steams rather than crisps, so space is key to crispiness.
- Sauce Timing: Only add the chicken back to the sauce once it’s started bubbling and reduced—it’ll cling and become properly sticky, not watery.
How to Serve Sticky Honey Lemon Chicken
Garnishes
A generous sprinkle of freshly sliced scallions and toasted sesame seeds transforms Sticky Honey Lemon Chicken from just tasty to totally irresistible. For extra flair, add a little lemon zest or even a few shreds of fresh chili for color and sparkle!
Side Dishes
Sticky Honey Lemon Chicken pairs beautifully with fluffy steamed rice or jasmine rice, soaking up every drop of sticky sauce. For a lighter meal, try serving it alongside sautéed snow peas, crisp-tender broccoli, or even a simple Asian slaw for a refreshing contrast.
Creative Ways to Present
For something fun, serve the chicken on lettuce cups for a vibrant appetizer, or spoon it over rice noodles for a twist. Pile it onto a large platter, sprinkle with garnishes, and let everyone dig in family-style—the colors and glossy glaze make a real showstopper!
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Honey Lemon Chicken will keep perfectly in the refrigerator for up to 3 days. Store it in an airtight container to lock in flavor and keep the chicken from drying out.
Freezing
You can definitely freeze this dish! Place cooled chicken and sauce in a freezer-safe bag or container and freeze for up to 2 months. Thaw in the refrigerator overnight for best results—just note the coating may soften slightly.
Reheating
To recapture that perfect texture, reheat Sticky Honey Lemon Chicken in a skillet over medium heat. Add a splash of water or broth if needed to loosen the sauce. Microwaving works too—just cover to keep moisture in—though you’ll sacrifice a bit of the crispness.
FAQs
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Can I use chicken thighs instead of chicken breasts for Sticky Honey Lemon Chicken?
Absolutely! Chicken thighs bring an extra level of juiciness and flavor to Sticky Honey Lemon Chicken, and they stay especially tender throughout the cooking process. Just trim any excess fat and proceed as directed.
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How do I keep the chicken crispy once it’s coated in sauce?
The key is to fry the chicken until it’s deeply golden before adding to the sauce, and then cook the sauce until it’s thickened before tossing everything together. Serve right away for the best crispy-yet-sticky texture!
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Is Sticky Honey Lemon Chicken spicy?
It has a gentle heat from the crushed red chili flakes, but the kick is mild. You can always adjust the amount to your spice preference, or skip it altogether for a family-friendly version.
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Can I make Sticky Honey Lemon Chicken ahead of time?
Yes! You can prep the sauce and even coat the chicken ahead, storing them separately in the fridge. For the best texture, fry and sauce the chicken just before serving to keep it deliciously crisp and sticky.
Final Thoughts
There’s nothing quite like gathering around the table with a plate of homemade Sticky Honey Lemon Chicken—each bite bursting with flavor, brightness, and that irresistible sticky-sweet glaze. If you love takeout classics but want something even better in the comfort of your own kitchen, this recipe delivers every time. Give it a try, and don’t be surprised when it disappears in minutes!
PrintSticky Honey Lemon Chicken Recipe
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 3 to 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Description
This Sticky Honey Lemon Chicken recipe combines crispy chicken pieces with a sweet and tangy honey lemon sauce, creating a flavorful dish that is sure to please. Perfect for a quick and delicious weeknight meal!
Ingredients
Chicken Stir-Fry Ingredients:
- 1 tablespoon low-sodium soy sauce
- 1 egg
- 1/2 cup cornstarch
- 1 pound boneless skinless chicken breasts or thighs, cut into thin bite-sized pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon grated or minced fresh ginger
- 2 large garlic cloves, grated or minced
- garnishes: thinly-sliced scallions and toasted sesame seeds
Honey Lemon Sauce Ingredients:
- 1 large lemon, zested and juiced (1/4 cup juice)
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1/4 teaspoon crushed red chili flakes
Instructions
- Mix the lemon sauce. Whisk all of the sauce ingredients together in a small bowl until combined.
- Coat the chicken. In a medium mixing bowl, whisk together the soy sauce and egg until smooth. Coat the chicken with the mixture and then coat with cornstarch.
- Sauté the chicken. Fry the chicken until golden and crispy on all sides and cooked through.
- Cook the sauce. Sauté garlic and ginger, then add the lemon sauce and chicken. Cook until the sauce thickens.
- Serve. Garnish with scallions and sesame seeds before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg