Crispy Honey Lemon Chicken is a restaurant-worthy meal, that can be made at home in just 30 minutes! Crispy, sticky and full of honey lemon flavor.
If you are looking for a quick and easy dinner to make dring a weekday than this is the perfect recipe to make. You might also like Cajun Chicken Alfredo Pasta, Sweet and Sour Pork, and Beef and Broccoli Stir Fry.
Crispy Honey Lemon Chicken
Crispy Honey Lemon Chicken is so much better than takeout. I once had honey lemon chicken at a Chinese restaurant and fell in love with the flavors. To my big disappointment, this is not a regular item on the menu at most places and I ended up hunting for restaurants that carry it.
Problem solved with this Crispy Honey Lemon Chicken recipe, made in the same easy way as this Sweet and Spicy Crispy Chicken! The meal can be easily done in one pan and in 30 minutes only. The meat is crispy and coated in a sweet and sticky honey lemon sauce. The fresh lemon zest adds so much flavor! This is a meal that I can never get tired of.
Also, you can adjust the flavors to your liking and make it with other meats. If you like pork or beef, this recipe will work just as great. Make it in advance, and store for later. This way, you can enjoy a bowl of a delicious, restaurant-quality dish, all week long!
Tips and Tricks to make the perfect Crispy Honey Lemon Chicken:
- You should use quality meat, preferably organic, in this case, I used organic chicken thighs.
- The recipe will work great also with chicken breast meat.
- A nonstick skillet works great it this recipe.
- Coating the chicken evenly with corn starch is key, this will work as the breading for chicken and give it that crispy texture.
- Make sure you use vegetable or canola oil to fry the chicken. Olive oil will give the fried chicken a darker color.
- Fry the chicken until it’s a light golden color.
- Using fresh garlic and ginger (not powder) is very important, it will give the dish an amazing flavor.
- You can add less or more red pepper flakes and hot sauce, depends on your own preference.
- Using fresh lemon zest and juice is very important to get that fresh lemon flavor.
- To make the dish healthier, skip the cornstarch and frying. Brown the chicken and add it to the sauce. It won’t be as crispy, but it will still taste delicious.
What to serve with lemon honey chicken?
I love serving it with white or brown rice. Also, some great side dishes to it would be mashed potatoes or pasta. Mixing it with steamed veggies such as broccoli or bok choy is also amazing.
How to store it?
You can make it in advance and simply store it for later. First, let it completely cool. Then, transfer it to an airtight container, and refrigerate for up to 4 days.
When ready to serve, heat it up in the microwave for a few minutes until warm.
Tools/Ingredients I use to make this Crispy Honey Lemon Chicken:
- Tongs – I like the locking functionality on these, they are the best on the market.
- Large Skillet – I like this one from Cuisinart a lot.
- Spider Strain – such a lifesaver when food needs to be removed from hot oil.
Crispy Honey Lemon Chicken
Crispy Honey Lemon Chicken is a restaurant quality meal, that can be made at home in just 30 minutes! Crispy, sticky and full of honey lemon flavor.
- 1 pound chicken thighs cut into 1 inch chunks
- 1/3 cup cornstarch
- 1/2 cup canola oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1/2 cup honey
- zest of one large lemon
- 1/2 lemon juiced
- 1/2 cup water
- 1 tablespoon cornstarch
- green onions
- sesame seeds
- lemon zest
In a large bowl or ziplock bag, toss the chicken thighs with the cornstarch well so every piece is covered in cornstarch. Set aside.
Add all the "Sauce" ingredients to a bowl and whisk together to combine. Set aside.
Add the vegetable oil to a large pan on medium-high heat.
Once the oil is hot, add the chicken and fry on medium-high heat until crispy and golden.
Remove chicken from the pan, save one tablespoon of oil and discard the rest.
Add garlic, ginger and red pepper flakes to the pan and cook on low heat for about 30 seconds, until you smell the garlic. Stir continuously and be careful as the garlic and red pepper flakes can burn quickly.
Add in the chicken back to the pan and toss.
Give the sauce in the bowl a quick stir and add it to the pan.
Stir to coat well the chicken for about 30 seconds to 1 minute, until sauce has thickened.
Garnish with chopped green onions, sesame seeds and fresh lemon zest.
Serve immediately with rice.