Pin it
I can't wait to tell you about my all-time favorite sticky honey lemon chicken! Whenever I cook this, my kitchen fills with amazing smells from the sweet honey mixed with zingy lemon. It's become what I turn to when I need something fast, tasty, and sure to make the whole family smile.
What Makes This Irresistible
The way honey and lemon work together in this dish is just wonderful - they create this perfect balance that's not overly sweet or sour. I adore how the chicken stays super moist inside while getting that fantastic crunchy outside. And you can tweak the flavors however your family likes them best.
Stuff You'll Need
- Chicken: 500g bite-sized chunks of boneless thighs or breasts.
- Garlic and Ginger: 1 tablespoon grated ginger and 2 cloves minced garlic for intense flavor kicks.
- Cornstarch and Egg: 3 tablespoons cornstarch and 1 egg to give the chicken that amazing crunch.
- Honey Lemon Sauce: ½ teaspoon red chili flakes, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, zest and juice from 1 lemon, and 3 tablespoons honey for that sweet-tangy coating.
- Garnishes: Toasted sesame seeds and sliced scallions to finish it off perfectly.
Cooking Time
- Get Your Chicken Ready
- Slice chicken into small chunks. Mix soy sauce and egg in a bowl. Dip chicken in this mixture, then roll in cornstarch until completely covered.
- Fry Up That Chicken
- Pour 2 tablespoons oil into a skillet over medium-high heat. Cook chicken pieces until they're golden all over, roughly 6-8 minutes, working in batches.
- Whip Up The Sauce
- Combine chili flakes, rice vinegar, soy sauce, lemon zest, lemon juice, and honey in a small bowl. Pour this over your cooked chicken in the pan.
- Finish And Plate
- Let chicken simmer with the sauce until it gets nice and thick, about 2-3 minutes. Sprinkle sesame seeds and scallions on top before you dish it up.
Switch It Around
You can play with this dish so many ways! I sometimes swap chicken for tofu or shrimp when I want something different. My family members who love heat go heavy on chili flakes while I keep mine gentler. Toss in some roasted green beans or broccoli and you've got a complete dinner right there.
Smart Tricks
Want a handy trick? When coating chicken, use your left hand for wet stuff and right hand for dry ingredients and you'll avoid a sticky mess! Don't stress if your sauce looks runny at first, it'll get thick as it cooks down. I always get my rice or veggies going while the chicken cooks to be super efficient.
Storage Smarts
Your leftovers will stay yummy in the fridge for around 3 days. When you warm it up again, just add a tiny bit of water to bring the sauce back to life. I've stuck portions in the freezer during crazy weeks and they heat up great for up to 2 months.
Nutritional Bonus
One thing I really dig about this dish is that it's actually quite healthy. You get loads of protein from the chicken, and there's just enough honey to make it taste good without going overboard on sweetness. Mix in extra veggies and it gets even more nutritious.
Crowd Favorite
This dish has really caught on at our house because literally everyone enjoys it from the little ones to grandma and grandpa. It's fast enough for those hectic weeknights but still feels special when friends come over. And making extra means tomorrow's lunch is already sorted!
Pin it
Frequently Asked Questions
- → Why use egg and cornstarch together?
- The combo gives the chicken a crispy coating that grabs onto the sauce nicely.
- → Why fry the chicken in parts?
- Cooking in batches keeps the chicken crispy since overcrowding could make it soggy.
- → Can I make the sauce before cooking?
- Of course, mix it ahead and pop it in the fridge. Just stir before adding to the dish.
- → Why pick low-sodium soy sauce?
- It keeps the dish from getting too salty since the sauce thickens while cooking.
- → Can bottled lemon juice replace fresh?
- Fresh lemons are best for that bright taste, plus you’ll need the zest too.