Sticky Honey Lemon Chicken Recipe

If you’re craving a dish that’s bursting with zesty freshness and a touch of irresistible sweetness, you are going to fall completely in love with Sticky Honey Lemon Chicken. Tender chicken bites get tossed in a velvety, citrusy glaze that’s sticky, rich, and guaranteed to become a weeknight favorite—every single time you serve it up!

Why You’ll Love This Recipe

  • Ultra-Sticky Glaze: The honey-lemon sauce caramelizes into a glossy, clingy coating that makes every bite unforgettable.
  • Perfectly Crispy Chicken: The quick cornstarch crust ensures a golden crunch while keeping the chicken juicy and tender inside.
  • Restaurant-Worthy in 40 Minutes: You can have a takeout-style meal on the table in less time than it takes to order delivery.
  • Big Lemon Flavor—Without Overpowering: Just the right balance of tang, sweetness, and savory, so the chicken—and not just the sauce—shines through.
Sticky Honey Lemon Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Sticky Honey Lemon Chicken has a job to do, from that golden cornstarch crust to the burst of real citrus juice. Don’t let the short list fool you—each element delivers BIG on flavor and texture, and together, they make this dish totally crave-worthy.

  • Boneless chicken breasts or thighs: Cut into bite-sized pieces for quick, even cooking and maximum juiciness. Thighs add extra richness, but breasts work beautifully if that’s your preference.
  • Egg: Helps the cornstarch cling to each chicken piece, for that signature crispy coating.
  • Low-sodium soy sauce: Used in both the marinade and sauce for layers of umami and just the right amount of salt.
  • Cornstarch: The secret to that crisp, crunchy exterior—don’t skip this!
  • Olive oil: For sautéing the chicken and building flavor in the pan.
  • Fresh ginger and garlic: Grating or mincing these brings out their punchy, aromatic best, infusing every bite.
  • Lemon juice and zest: Real, fresh lemon brings both zing and fragrance—zest is a must for next-level intensity.
  • Honey: Adds a floral, sticky sweetness that thickens naturally as it cooks.
  • Rice wine vinegar: Balances the honey and lemon, keeping the sauce from being overly sweet.
  • Crushed red chili flakes: A hint of gentle heat, totally adjustable to your taste.
  • Garnishes—scallions & sesame seeds: For color, crunch, and a little extra nutty flavor on top!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Sticky Honey Lemon Chicken is absolutely delicious as-written—but it’s also a dream for customization! It’s easy to tailor to your taste, pantry staples, or dietary needs, so don’t hesitate to get creative in your own kitchen.

  • Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and double-check your cornstarch is certified gluten-free.
  • Try orange or lime: Swap lemon with orange or lime for a unique citrus twist that gives an entirely new zingy profile.
  • Add veggies: Toss in quick-cooking veggies like snap peas, bell peppers, or broccoli florets for a heartier, one-pan dinner.
  • Spice it up: Love extra heat? Add more red chili flakes, or even a few drops of sriracha to the sauce!

How to Make Sticky Honey Lemon Chicken

Step 1: Mix the Lemon Sauce

In a small bowl, whisk together the lemon juice, lemon zest, honey, soy sauce, rice wine vinegar, and chili flakes. This will create your flavorful, sticky glaze—ready to pour over the chicken and bring everything to life. Give it a quick taste now; you can always adjust the honey or lemon if you want it sweeter or more tart!

Step 2: Coat the Chicken

In a medium bowl, mix the soy sauce and egg, then add your chicken pieces and toss to coat them well. Next, dredge each chunk in cornstarch so every piece is fully covered. The cornstarch is what delivers that irresistible crispy shell—don’t rush this step and work in small batches for best results.

Step 3: Sauté the Chicken

Heat 2 tablespoons of olive oil in a large, nonstick sauté pan over medium-high heat. Add the chicken (in batches if necessary—crowding will steam it instead of crisping) and cook for 3 to 5 minutes, turning to crisp all sides. Once golden and cooked through, transfer the pieces to a clean plate.

Step 4: Build the Sticky Sauce

Add the remaining olive oil to the pan, along with your grated garlic and ginger. Sauté for less than a minute—just until fragrant and lightly golden. Pour in your prepared lemon sauce, then return the chicken to the pan. Cook, tossing gently, until the sauce thickens up and coats every bite in its sticky, golden sheen.

Step 5: Serve and Garnish

Immediately transfer the Sticky Honey Lemon Chicken to a serving platter while it’s piping hot. Sprinkle with thinly-sliced scallions and a generous pinch of toasted sesame seeds—these little finishing touches add flavor, crunch, and restaurant-level beauty!

Pro Tips for Making Sticky Honey Lemon Chicken

  • Zest Before You Juice: Always zest your lemon before you slice and juice it—zesting a squished half is nearly impossible!
  • Fry in Batches for Perfect Crunch: Sauté the chicken in two batches if your pan isn’t extra-large—no crowding means maximum crispiness.
  • Use Fresh Ginger and Garlic: Grate them just before cooking for the brightest, most aromatic flavor. Jarred versions work in a pinch, but fresh takes it to restaurant territory!
  • Taste the Sauce: After whisking, taste your sauce and adjust the honey, lemon, or soy to suit YOUR palate—it’s worth perfecting for the best homemade Sticky Honey Lemon Chicken.

How to Serve Sticky Honey Lemon Chicken

Sticky Honey Lemon Chicken Recipe - Recipe Image

Garnishes

Sprinkle on plenty of sliced scallions for a fresh, oniony snap, and don’t forget a shower of toasted sesame seeds for extra crunch and a nutty finish. A wedge of extra lemon on the side makes things pop visually—and lets everyone add more tang if they want it!

Side Dishes

Sticky Honey Lemon Chicken pairs beautifully with fluffy steamed rice, jasmine rice, or even brown rice to soak up that gorgeous sauce. You could also serve it over buttery cauliflower rice for a lighter option, or alongside a stir-fried veggie medley for more color and crunch.

Creative Ways to Present

For a fun twist, serve Sticky Honey Lemon Chicken in lettuce wraps for a hands-on, party-style dinner; or pile it onto a vibrant salad with crunchy cucumbers, carrots, and snap peas for a light but satisfying meal. Even as a filling for bao or sliders, these sticky bites will totally wow your crowd!

Make Ahead and Storage

Storing Leftovers

Let any leftover chicken cool to room temperature before transferring to an airtight container. Sticky Honey Lemon Chicken keeps well in the fridge for up to 3 days, retaining most of its saucy flavor and texture when stored properly.

Freezing

If you want to stash some away for later, Sticky Honey Lemon Chicken freezes surprisingly well! Place cooled chicken in a freezer-safe container or bag, removing as much air as possible, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, either microwave the chicken in short bursts until hot, or gently warm it in a skillet over medium-low, adding a splash of water if needed to revive the sauce’s glossiness. The coating may lose a little crisp, but the flavors will be just as vibrant.

FAQs

  1. Can I use pre-cut chicken or chicken tenders?

    Absolutely! Pre-cut chicken (like strips or tenders) works perfectly—just cut them into bite-sized pieces so the coating crisps evenly and the chicken cooks quickly.

  2. What can I use instead of honey?

    If you need a substitute, pure maple syrup or agave nectar can stand in for honey, though the flavor profile will shift slightly. Choose what you love most!

  3. How do I keep the chicken coating from getting soggy?

    The key is to avoid crowding the pan when frying—work in batches and let space between pieces create maximum crispness. Also, serve immediately after saucing for the best results.

  4. Is Sticky Honey Lemon Chicken spicy?

    It has a gentle warmth from chili flakes, but nothing overpowering. You can increase or decrease the flakes based on your spice preference, or omit them entirely for a mild version.

Final Thoughts

If you’re looking for a meal that’s as bright and comforting as it is quick and easy, Sticky Honey Lemon Chicken will absolutely hit the spot. I hope it brings you as much joy as it brings to my table every single time—be sure to let me know how your family likes it, and don’t be afraid to make it your own!

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Sticky Honey Lemon Chicken Recipe

Sticky Honey Lemon Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 88 reviews
  • Author: Alvarez
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 3 to 4 servings 1x
  • Category: Main Course
  • Method: Sauté, Fry
  • Cuisine: Asian
  • Diet: Gluten Free

Description

This Sticky Honey Lemon Chicken recipe is a flavorful and tangy dish that combines tender pieces of chicken with a sticky honey lemon sauce. It’s a perfect balance of sweet and savory flavors that will delight your taste buds.


Ingredients

Units Scale

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

  1. Mix the lemon sauce. Whisk all of the sauce ingredients together in a small bowl until combined.
  2. Coat the chicken. In a medium mixing bowl, whisk together the soy sauce and egg until smooth. Add the chicken and toss thoroughly until coated. Dip the chicken pieces in the cornstarch until coated on all sides.
  3. Sauté the chicken. Heat oil in a large sauté pan, add the chicken, and fry until golden and crispy. Transfer cooked chicken to a plate.
  4. Cook the sauce. Sauté garlic and ginger, then add the lemon sauce and chicken. Cook until the sauce thickens.
  5. Serve. Garnish with scallions and sesame seeds before serving.


Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 8g
  • Sodium: 780mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 120mg

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