Name: Sticky Honey Lemon Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
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; 1 large lemon, zested and juiced (1/4 cup juice); 2 tablespoons honey; 2 tablespoons low-sodium soy sauce; 1 ½ tablespoons rice wine vinegar; ¼ teaspoon crushed red chili flakes

Jump to Recipe· 4.7 from 6 reviews

If you’re hunting for a dinner that’s both quick and bursts with flavor, I’m telling you, this Sticky Honey Lemon Chicken Recipe is an absolute keeper. It’s got that perfect balance of sweet, tangy, and just a little kick of heat that’ll have you coming back for seconds without feeling like you spent forever in the kitchen. I love making this when I want something impressive, but easy enough to throw together after a busy day — trust me, you’re gonna want to keep reading because this recipe is fan-freaking-tastic.

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Why This Recipe Works

Quick and Easy: Ready in just about 40 minutes, perfect for weeknights without sacrificing flavor.
Balanced Flavors: The honey adds natural sweetness, lemon juice gives a bright tang, and just a pinch of chili flakes gives a subtle kick that wakes up your taste buds.
Crispy, Sticky Coating: Cornstarch-coated chicken gives that irresistible crispy texture that locks in the juicy chicken underneath.
Versatile: Works great with chicken breasts or thighs, so you can adapt depending on what’s in your fridge.

Sticky Honey Lemon Chicken, honey lemon chicken, quick chicken dinner, easy Asian chicken recipe, flavorful chicken stir-fry - A white bowl filled with many small pieces of dark brown fried chicken coated in a shiny, sticky sauce. The chicken pieces look crispy with a rich glaze that makes them glossy. A wooden spoon rests inside the bowl, partially covered by chicken pieces. Around the bowl, there are small dishes with sliced green onions and sesame seeds on a white marbled surface. A light brown cloth napkin is placed near the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Sticky Honey Lemon Chicken Recipe plays a starring role, creating a sauce and chicken combo that’s balanced, fresh, and packed with flavor. I always like to grab fresh ginger and garlic because they bring that authentic zing you’d expect in an Asian-inspired stir-fry—don’t skip them!

Sticky Honey Lemon Chicken, honey lemon chicken, quick chicken dinner, easy Asian chicken recipe, flavorful chicken stir-fry - Flat lay of boneless skinless chicken breasts cut into thin bite-sized pieces, a whole clean brown egg, a small mound of white cornstarch on a simple white ceramic plate, a few peeled fresh garlic cloves grated, a piece of fresh ginger root grated, thinly sliced scallions arranged neatly, a small pile of toasted sesame seeds, a whole lemon cut in half showing bright yellow zest and juice, a small white ceramic bowl of golden honey, a small white ceramic bowl with dark low-sodium soy sauce, a small white ceramic bowl of light golden olive oil, a small white ceramic bowl with pale rice wine vinegar, and a small white ceramic bowl with crushed red chili flakes, all ingredients fresh and natural, balanced and symmetrical composition, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Low-sodium soy sauce: Provides the salty umami base without overpowering the other flavors.
Egg: Helps the cornstarch stick firmly to the chicken, creating that crispy crust I love.
Cornstarch: Key for that golden, crispy coating on each bite of chicken.
Chicken breasts or thighs: I prefer thighs for juiciness, but breasts work fine too—just slice thin to ensure quick cooking.
Olive oil: Used for sautéing; it adds a subtle fruitiness, and I use it in two stages to get the pan nicely seasoned.
Fresh ginger: Adds a bright, peppery punch that pairs beautifully with lemon.
Garlic: Elevates the savory notes and rounds out the sauce’s aroma.
Lemon (zest & juice): This is where the magic happens, bringing fresh acidity that contrasts the honey’s sweetness.
Honey: Thicker than sugar syrup, it creates that luscious sticky glaze that clings perfectly.
Rice wine vinegar: Gives a mild tang without bitterness, balancing the sweetness.
Crushed red chili flakes: For a touch of warmth that compliments the lemony sauce.
Scallions and toasted sesame seeds (garnish): Add freshness and a little crunch on top, making every bite feel special.

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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.

Make It Your Way

I love taking recipes like this sticky honey lemon chicken and playing with the flavors just a bit—sometimes I swap out chicken thighs for breast for a leaner bite or add more chili flakes if I’m craving heat. You should definitely feel free to tweak it based on what you have or your taste preferences!

Variation: Once, I added a splash of orange juice in place of part of the lemon juice, and it gave the sauce a slightly sweeter, fruitier twist that my family really enjoyed.
Make it spicy: If you want a punchier dish, toss in some freshly chopped jalapeño with the garlic and ginger, or up the red chili flakes to your liking.
Vegetarian & vegan option: Substitute the chicken with tofu—press it to drain excess water, then coat and cook just like the chicken for a fantastic plant-based version.
Lower carb: Skip the cornstarch and lightly dust with almond flour or just cook the chicken uncoated for a healthier alternative that’s still delicious.

Step-by-Step: How I Make Sticky Honey Lemon Chicken Recipe

Step 1: Whisk and Prep the Sauce

First things first: mix your lemon sauce ingredients. I like to whisk the lemon zest, lemon juice, honey, soy sauce, rice wine vinegar, and those crushed red chili flakes together in a small bowl until they’re smooth and combined. This step is a lifesaver because you can just pour it in when your chicken is ready. Pro tip: Use fresh lemon zest and juice whenever possible—the bottled stuff just doesn’t pack the same punch.

Step 2: Coat the Chicken Right

Now, let’s get that chicken perfectly coated to achieve the crispy outside. Beat together soy sauce and egg, toss your chicken pieces in so they get an even layer of egg, then coat them in cornstarch, shaking off excess. I find working with small batches makes this much easier; you don’t want clumps of cornstarch that won’t crisp up well. When you cook, that coating is the difference between soggy and oh-so-crispy.

Step 3: Fry the Chicken to Golden Perfection

Heat two tablespoons of olive oil over medium-high heat in a nonstick pan and fry the chicken in batches—crowding the pan will steam the chicken instead of frying it. Cook for about 3 to 5 minutes, turning to get golden crisp all around; you can tell they’re done when they’re beautifully browned and cooked through with no pink inside. After cooking, set them aside on a plate so we can make the sauce.

Step 4: Sauté Aromatics and Finish the Sauce

Add the last tablespoon of olive oil to the pan and toss in the minced garlic and grated ginger. Cook just until fragrant and the garlic turns lightly golden—about 30 to 60 seconds—watch this part closely because burnt garlic can give a bitter taste. Then pour your pre-made lemon sauce in, add the chicken back, and stir constantly until the sauce thickens and becomes sticky, clinging to every bite of chicken. This part is so satisfying—you’ll get that glossy, mouthwatering look right here.

Step 5: Garnish and Serve Immediately

Remove the pan from heat and sprinkle thinly sliced scallions and toasted sesame seeds over the top. Serve right away so that glaze is still perfectly sticky and the chicken is tender. Trust me, no one wants soggy chicken—freshness is key.

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Tips from My Kitchen

Don’t Crowd the Pan: Fry chicken in batches so each piece crisps rather than steams—this totally changes the texture.
Fresh Lemon Zest is Key: It adds a fragrant zing that bottled lemon juice can never touch.
Toast Sesame Seeds Yourself: I always toast mine in a dry pan for 2 minutes till golden. It amps up that nutty flavor so much.
Use a Nonstick Pan: This makes flipping and stirring the chicken less stressful and helps keep the sticky sauce from sticking to the pan too much.

How to Serve Sticky Honey Lemon Chicken Recipe

Sticky Honey Lemon Chicken, honey lemon chicken, quick chicken dinner, easy Asian chicken recipe, flavorful chicken stir-fry - A white bowl sits on a white marbled surface, filled with a base layer of fluffy white rice topped with golden-brown pieces of glazed chicken sprinkled with white sesame seeds in the center. To one side, there are bright green broccoli florets, lightly charred and fresh in texture. On the opposite side of the broccoli, three thin slices of yellow lemon rest on the rice, lightly seasoned with black pepper. The whole dish looks vibrant and well balanced. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish with thinly sliced scallions and toasted sesame seeds—they bring freshness and a little crunch that contrast beautifully with the sticky, tender chicken. Sometimes I even add a small handful of chopped cilantro if I’m feeling adventurous for an extra herbaceous note.

Side Dishes

For the perfect meal, I almost always serve this honey lemon chicken over steamed jasmine rice or cauliflower rice for a lighter option. Stir-fried veggies like broccoli, snap peas, or baby bok choy are great companions, soaking up any leftover sauce on the plate.

Creative Ways to Present

When hosting friends, I like to plate this over a bed of fluffy rice in deep bowls, garnished with extra scallions, toasted sesame seeds, and maybe a lime wedge on the side for squeezing. For a fun twist, serve the chicken in lettuce cups as hand-held bites—super fresh and perfect for casual dinners or parties.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. I recommend separating the chicken from rice or sides if you made some since the sauce can sometimes soften the chicken’s crispy coating overnight.

Freezing

I’ve frozen cooked sticky honey lemon chicken with decent results! Just cool it completely, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating. The texture softens a bit but the flavors stay great.

Reheating

To reheat, I prefer the stovetop—just warm a nonstick pan and stir-fry the chicken gently over medium-low heat until warmed through, adding a tiny splash of water or broth to loosen the sauce if needed. This keeps the sauce glossy and chicken from drying out. Avoid microwaving if you can, as it can get rubbery.

FAQs

Can I use chicken thighs instead of breasts in this Sticky Honey Lemon Chicken Recipe?

Absolutely! Chicken thighs are actually my personal favorite for this recipe because they stay more tender and juicy, especially when coated and fried. Just make sure to cut them into bite-sized pieces for even cooking.
How do I make the sauce sticky and thick without it burning?

Great question! The sticky texture comes from cooking the sauce with the chicken over medium heat while stirring constantly. Also, don’t overcook the garlic and ginger before adding the sauce, or they can burn and make it bitter. The natural sugars in honey help thicken as the sauce reduces.
Can I prepare parts of this recipe in advance?

You can mix the sauce and marinate the chicken up to a day ahead. Store them separately and just coat and cook the chicken fresh to get that crispy texture before tossing it in the sauce.
Is this recipe gluten-free?

It can be! Just swap the soy sauce for a gluten-free tamari or coconut aminos, and make sure your other ingredients don’t contain gluten additives.

Final Thoughts

This Sticky Honey Lemon Chicken Recipe is truly one I keep returning to when I want a home-cooked meal that feels special but doesn’t drown me in prep or cleanup. I love how the bright citrus cuts through the sweet honey, and the crispy chicken keeps every bite exciting. If you give it a try, I bet it’ll become a weeknight favorite in your house too—like a trusty friend you can always count on for deliciousness.