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I'm thrilled to share my favorite sticky honey lemon chicken recipe with you! Every time I make this dish the combination of sweet honey and zesty lemon fills my kitchen with the most incredible aroma. It's become my go-to recipe when I want something quick delicious and guaranteed to make everyone happy.
Why You'll Fall in Love
There's something magical about how the honey and lemon balance perfectly in this dish not too sweet not too tangy just right. I love that the chicken stays so juicy inside while getting that amazing crispy exterior. Plus you can easily adjust the flavors to suit your family's taste.
Everything You Need
- Chicken: 500g boneless chicken breasts or thighs, cut into bite-sized pieces.
- Garlic and Ginger: 2 cloves garlic and 1 tablespoon ginger, finely minced or grated for bold flavor.
- Egg and Cornstarch: 1 egg and 3 tablespoons cornstarch to coat the chicken for crispiness.
- Honey Lemon Sauce: 3 tablespoons honey, juice and zest of 1 lemon, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and ½ teaspoon crushed red chili flakes for the sweet and tangy glaze.
- Garnishes: Thinly sliced scallions and toasted sesame seeds for the perfect finishing touch.
Let's Cook Together
- Prepare the Chicken
- Cut chicken into bite-sized pieces. Whisk the egg and soy sauce in a bowl. Coat chicken with the mixture, then toss in cornstarch until fully coated.
- Cook the Chicken
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Add chicken in batches and cook until golden brown on all sides, about 6-8 minutes.
- Make the Sauce
- In a small bowl, mix honey, lemon juice, lemon zest, soy sauce, rice vinegar, and chili flakes. Add the sauce to the skillet with the cooked chicken.
- Toss and Serve
- Simmer the sauce with the chicken until it thickens, about 2-3 minutes. Garnish with scallions and sesame seeds before serving.
Make It Your Own
This recipe is so flexible! Sometimes I make it with shrimp or tofu when I want to switch things up. My spice-loving family members add extra chili flakes while I keep mine milder. Adding roasted broccoli or green beans on the side makes it a complete meal.
My Best Tips
Here's a great trick I learned: use one hand for wet ingredients and one for dry when coating the chicken it keeps things much neater! Don't worry if your sauce seems thin at first it'll thicken up beautifully as it cooks. I always prep my rice or veggies while the chicken cooks to save time.
Keep It Fresh
This dish stays great in the fridge for about 3 days. When you reheat it just add a tiny splash of water to bring the sauce back to life. I've even frozen portions for busy weeks they reheat perfectly in about 2 months.
Good For You Too
What I love about this recipe is that it's actually pretty wholesome. The lean chicken provides great protein and there's just enough honey to make it satisfying without being overly sweet. Adding extra vegetables makes it even more nutritious.
Perfect For Everyone
This has become such a favorite in our house because it pleases everyone from the kids to the grandparents. It's quick enough for busy weeknights but special enough for company too. Plus it's so easy to make extra for lunch the next day.
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Frequently Asked Questions
- → Why coat chicken in egg then cornstarch?
- This two-step coating creates a light, crispy exterior that helps the sauce stick to the chicken better.
- → Why cook chicken in batches?
- Avoiding overcrowding ensures each piece gets crispy instead of steaming, creating better texture.
- → Can I prepare the sauce ahead?
- Yes, the sauce can be mixed ahead and stored in the refrigerator. Stir well before using.
- → Why use low-sodium soy sauce?
- Regular soy sauce can make the dish too salty since the sauce reduces and concentrates the flavors.
- → Can I use bottled lemon juice?
- Fresh lemon is recommended for best flavor as it provides both juice and zest, creating a brighter taste.