Lemon Honey Sticky Chicken

If you are looking for a quick and easy sticky chicken for an Asian-inspired dinner, look no further. This recipe for lemon honey chicken is one I’ve made regularly for over 15 years and it’s still a family favorite.

I originally shared this recipe back in 2016, and today I’m updating it with new photos and my best tips after making this for almost 20 years!

Lemon Honey Sticky Chicken

I’m a sucker for a good sticky chicken recipe, whether it’s from scratch Chang’s Spicy Chicken, a homemade orange chicken, or this lemon honey chicken. Plate it with jasmine rice or a nice fried rice, and I’m happy as can be!

This recipe for lemon honey chicken has always been a favorite because it comes together so quickly, reheats perfectly (making it great for bulk cooking), and isn’t spicy so the whole family can enjoy it!

Ingredients

I often get many questions about possible substitutions. So I wanted to make sure you had all the information on customizing this for your family right from the get-go! Full ingredient measurements are available in the printable recipe card at the end of this post.

• Chicken – We like to use chicken breasts, but I know many people think they are too dry after frying. I haven’t found that to be the case, but if you want to use chicken thighs instead, this recipe will be just as delicious!
• Flour – Einkorn flour is what we use around here, which is a wheat flour. So any all-purpose flour of your choice will work, even a 1:1 gluten-free blend. You can also use arrowroot powder for both the coating on the chicken and to thicken the sauce. In my experience, the sauce is a little more gelatinous with arrowroot instead of flour, but it’s a great replacement if you want to use something other than wheat!
• Eggs – Whisked eggs help create a thick flour coating that yields that ultra-crispy texture after frying. If you want to skip the eggs you can, milk of any kind will work well in place of the eggs.
• Salt and Pepper – I like to add a little extra flavor to the chicken when it’s frying. You can skip this if you want, but I recommend leaving it in!
• Honey – Now, I know there is a lot of controversy about whether or not it’s safe to heat honey. I have personally read the scientific studies that indicate honey is damaged after heating. That same study also says that the body naturally filters out any toxins and that the benefits of honey are still present after heating. Having said that, it’s completely fine if you choose to skip it! Instead, you can use maple syrup in equal parts and it will still have that lovely naturally sweetened taste.
• Lemon Juice – If you have fresh lemons on hand, use them. However, we have used bottled lemon juice (not concentrate) with great success for many years when we make this out-of-season for fresh lemons.
• Garlic – I love garlic, maybe more than I should! But, my philosophy has always been, if it’s not sweet, I’m adding garlic. If you want to omit this or substitute onion powder for the garlic, you can!
• Frying Oil – This ingredient is highly customizable! We like to use coconut oil or tallow to fry our chicken. However, you can use any frying oil or liquid that you prefer. You can even toss the dredged chicken pieces with cooking spray and air fry them.

Instructions

I adore making homemade sticky chicken and if you’ve never made it yourself, don’t worry! It’s easier than you think. Read through this overview and then print the full directions at the end of the post.

1. Prep – Cube your chicken into bite-size pieces. I recommend going larger than you think you want because they will shrink some in the frying process. Prep two medium-size bowls – one with eggs whisked and the other with the flour, salt, and pepper.
2. Heat – Start your oil heating over medium heat. I use my shallow skillet and flip the chicken halfway to use less oil.
3. Dredge – Drag each piece of chicken through the eggs first and then through the flour mixture to coat well.
4. Fry – I find it’s best to work in two or even three batches for the crispiest chicken. Add the chicken in one piece at a time until the pan is full but not crowded. Cook each batch for about 3-4 minutes, turning the pieces occasionally with tongs, until they are golden brown and cooked through (165°F)
5. Drain – Remove chicken from the oil and drain on a paper towel lined plate. Finish the remaining chicken and let rest while you make the sauce.
6. Mix – In a large skillet or wok, add the sauce ingredients and whisk over medium heat until smooth. Once the sauce just starts to thicken, add the fried chicken to the skillet and toss to coat the pieces thoroughly. Continue to heat until the sauce has thickened to your desired texture (3-5 minutes) and the chicken is warm all the way through.
7. Serve – We like to serve this sticky chicken with a side of white jasmine rice and a roasted vegetable like roasted Brussels sprouts. A side of vegetable fried rice is also a favorite!

To Air Fry the Chicken for This Recipe

If you’re anything like me, you may not want to go all out for frying this chicken every time. Maybe it’s because you’re being health-conscious, or maybe you just don’t want to deal with the mess!

Either way, I get it!

When I first released this recipe in 2016 I included directions for oven baking the chicken instead. But, the results weren’t consistent, so I’m removing them in this update.

However, now we have something even better! The air fryer! So here are the directions on how to air fry the chicken for this Lemon Honey Sticky Chicken recipe.

• Coat – Drizzle or spray your oil of choice over the dredged chicken and stir (or shake) to coat well. You’ll need about 2-3 tablespoons of oil. You should end up with the chicken pieces looking well-coated and quite sticky.
• Air Fry – Place the chicken in the air fryer basket and cook at 375°F for about 15-18 minutes – until the chicken is fully cooked and is at least 165°F in the middle. Remove the basket and shake at least 3 times during cooking, which helps to ensure the chicken doesn’t stick together. You may also have to work in two batches if you have a small air fryer.

Bulk Cooking and Storage Tips

One of our favorite things about this recipe is how easy it is to double, or triple, and freeze for a quick meal later on. If that’s something you’d like to do too, here are my tips for making it as easy as possible!

1. Increase – Double or triple the recipe, as desired, and follow the instructions until all the chicken is finished.
2. Portion – Weigh out the desired amount for a single meal for your family into freezer-safe containers. This varies, so it will be up to you to decide how much you want in each portion. For our family of three, this recipe (single batch) makes 3 meals when the chicken is served with rice and a vegetable. You may want to reheat directly in the dish, so make sure that it’s oven or microwave-safe, depending on how you like to reheat things.
3. Store – Seal, label, and freeze your containers for up to 6 months.
4. Reheat – Remove a portion container from the freezer the night before and place it in the fridge. Reheat in the oven or microwave until warmed all the way through. We like to use the oven to reheat our food, so we remove the lid, add foil to the top, and heat at 375°F for about 45 minutes from frozen, or 35 minutes if thawed overnight.

Even More Recipes You Might Enjoy

• Chang’s Spicy Chicken Copycat Recipe
• Egg Roll in a Bowl
• Easy Vegetable Fried Rice

Pin this for later