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.

Course Dinner, lunch, Main Course

Cuisine American, Chinese

Keyword Easy Sticky Chicken, Lemon Honey Sticky Chicken, Sticky Chicken, Sticky Chicken Recipe, Sticky Honey Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 327kcal

Cost $15

Ingredients

For Fried Chicken

3 chicken breasts cubed
1 cup all-purpose flour (120g) (we use einkorn)
2 eggs
1/4 tsp pepper
1/2 tsp salt
frying oil of choice (we use coconut oil)

For Sauce

1/2 cup honey or maple syrup
1/4 cup lemon juice
2 tbsp all-purpose flour we use einkorn
1 tbsp garlic powder
1/2 tsp salt

Instructions

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.
Start your oil heating over medium heat. I use my shallow skillet and flip the chicken halfway to use less oil.
Drag each piece of chicken through the eggs first and then through the flour mixture to coat well.
Add the chicken in one piece at a time until the pan is full but not crowded. (I find it's best to work in two or even three batches for the crispiest chicken.)
Cook each batch for about 3-4 minutes, turning the pieces occasionally with tongs, until they are golden brown and cooked through (165°F)
SEE NOTES FOR AIR FRYER OPTION
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.
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.
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!

Notes

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! Here is how to air fry the chicken in this 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.

Nutrition