Crispy Honey Chicken With Lemon Sauce

Crispy, crunchy on the outside, tender on the inside, this easy honey chicken recipe is packed with flavors and textures. Perfect as a quick dinner or party food.

I’ve hesitated for so long to make this honey chicken recipe because…let’s be honest, deep-frying is not my thing. But I also can’t refuse sweet and sour recipes. And ever since I ordered something similar in Chinese takeout, I’ve wanted to make it at home in a simple way.

So today, I am bringing you this crispy, tender, all-in-one dish of honey chicken. I use only one pan for frying, cooking the sauce, and glazing the chicken. And all you need is chicken, flour of your choice, lemon, honey, and a few other basic ingredients. And they are perfect as a dinner dish or party food.

Crispy lemon honey chicken 3

Ingredients for this honey chicken recipe

  • 1lbs of chicken thigh

Marinade

  • 1 egg white
  • 1.5 cloves of garlic
  • 1 tbsp of cooking wine
  • 1 tbsp of corn starch
  • A pinch of lemon zest (I used the peel of 1/4 lemon)
  • 1 tsp of sesame oil
  • Salt and pepper

Dredging and frying

  • 3 cups of flour of your choice (I used corn starch)
  • Oil (preferably canola oil)

Sauce

  • 1.5 cloves of garlic
  • 3 tbsp of soy sauce
  • 2 tbsp of honey
  • 1 tbsp of rice vinegar
  • 2 tsp of sugar
  • 2 tsp of lemonade

How to make honey chicken

Preparing the chicken

Rinse chicken thighs thoroughly. Cut the thighs lengthwise in the middle or use kitchen scissors to remove the bones. Chop the thighs into small cutlets and pat dry with a paper towel.

Place the side of a knife blade and press on three cloves of garlic gently. The peel should come off. Remove the peel and mince them finely.

Use a kitchen scrub to brush a lemon under tab water to de-wax it. Then chop it into two halves and zest 1/4 of the lemon.

You can use a zester or a grater. However, since I don’t have those tools in my kitchen, I use a knife to slice the peel off and mince it.

Marinate the chicken

In a bowl, mix half of the minced garlic, one tbsp of cooking wine, one tsp of sesame oil, an egg white, one tbsp of cornflour, lemon zest, a pinch of salt and pepper with the chicken cutlets. Stir all the ingredients for a minute to ensure everything is mixed evenly. Then set it aside to marinate for 30 minutes.

Frying the chicken

Prepare flour of your choice and dredge the chicken cutlets. Set aside for later.

I use cornflour in this case. You can also use all-purpose flour, almond flour, or any flour you have in the kitchen. Because some flour absorbs more water, it may need to dredge twice if the coating becomes opaque.

Heat enough oil over high heat in a frying pan or a skillet and wait until it steadily bubbles. Then fry the chicken cutlets until they turn slightly golden for about 4 minutes. Transfer to a plate and wait for them to cool down.

How to make lemon honey chicken 4

Refry the cutlets for 40 seconds or until golden. Layer some paper towel on a plate and pour the chicken onto it to absorb excess oil.

Making the sauce

In a separate bowl, mix the rest of the garlic mince, three tbsp of soy sauce, one tbsp of rice vinegar, two tbsp of honey, two tsp of sugar, and lemonade. And here we have the sauce we need to glaze the cutlets.

Mix one tbsp of cornflour with half a cup of warm water. Stir evenly to make water starch.

On a pan, pour the sauce in and wait to boil over medium heat. Then add water starch and keep stirring until it boils again.

How to make lemon honey chicken 1

Add the chicken to the pan and sauté for 3 minutes. Keep stirring to coat the chicken evenly with the sauce. Transfer to a plate and sprinkle sesame on top. Serve with white rice or noodle.

Crispy lemon honey chicken 2

Serving suggestions

The honey chicken is packed with flavors. And some simple additions will make a complete meal. These may include:

Tips and variations

  • Can I use other cuts of chicken?

If you love the wings, you can replace chicken thighs with wings. And increase the frying time to about 9 minutes or until the skin turns golden brown.

  • Can I use other flour for dredging?

I use corn starch to dredge the chicken. But you can also use all-purpose flour, almond flour, or what you have in the kitchen to dredge the chicken.

Storage and reheat

Crispy lemon honey chicken 1

How to store in the fridge

This recipe is so delicious, and it will be a smart move to make in bulk for later.

  • To store the honey chicken in the fridge, put it in an airtight container or wrap it with aluminum foil or plastic wrap.
  • Put the container in the freezer, and it will last for up to 4 days.

Reheat fried chicken in an oven

  • To reheat fried honey chicken and keep the crips, take the chicken out 30 minutes to defrost.
  • Preheat the oven to 400°F. And bake for 15 minutes.

Reheat fried chicken in an air fryer

  • Preheat the air fryer to 350°F. Place the chicken in the basket and fry for about 4 minutes.
  • Flip the chicken to the other side and fry for another 2 minutes.

More chicken recipes

If you love chicken recipes, you may want to try the following:
Huang Men Ji 黄焖鸡 – Chinese Braised Chicken Recipe
Baked Chicken Breast Meatballs In Sweet and Sour Tomato Sauce
One-pot Braised Chinese Soy Sauce Chicken Recipe

Check out this collection of Asian Chicken recipes if you want more!

Lemon honey chicken feature

Crispy Honey Chicken With Lemon Sauce

Yield: 3 servings
Prep Time: 40 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 25 minutes

Crispy, crunchy on the outside, tender on the inside, this easy honey chicken recipe is packed with flavors and textures. Perfect as a quick dinner or party food.

Ingredients

  • 1lbs of chicken thigh

Marinade

  • 1.5 cloves of garlic
  • 1 tbsp of cooking wine
  • 1 tsp of sesame oil
  • 1 egg white
  • 1 tbsp of corn starch
  • A pinch of lemon zest
  • Salt and pepper

Frying

  • 3 cups of flour
  • Vegetable oil

Sauce

  • 1.5 cloves of garlic
  • 3 tbsp of soy sauce
  • 1 tbsp of rice vinegar
  • 2 tbsp of honey
  • 2 tsp of sugar
  • 2 tsp of lemonade

Instructions

  1. Rinse chicken thighs and debone. Chop the thighs into small cutlets and pat dry with a paper towel.
  2. Place the side of a knife blade and press on three cloves of garlic gently. The peel should come off. Remove the peel and mince them finely.
  3. Use a kitchen scrub to brush a lemon under tab water to de-wax it. Then chop it into two halves and zest 1/4 of the lemon.
  4. In a bowl, mix half of the minced garlic, one tbsp of cooking wine, one tsp of sesame oil, an egg white, one tbsp of cornflour, lemon zest, a pinch of salt and pepper with the chicken cutlets. Stir all the ingredients for a minute to ensure everything is mixed evenly. Then set it aside to marinate for 30 minutes.
  5. Prepare flour of your choice and dredge the chicken cutlets. Set aside for later.
  6. Heat enough oil over high heat in a frying pan or a skillet and wait until it steadily bubbles. Then fry the chicken cutlets until they turn slightly golden for about 4 minutes. Transfer to a plate and wait for them to cool down.
  7. Refry the cutlets for 40 seconds or until golden. Layer some paper towel on a plate and pour the chicken onto it to absorb excess oil.
  8. In a separate bowl, mix the rest of the garlic mince, three tbsp of soy sauce, one tbsp of rice vinegar, two tbsp of honey, two tsp of sugar, and lemonade. And here we have the sauce we need to glaze the cutlets.
  9. Mix one tbsp of cornflour with half a cup of warm water. Stir evenly to make water starch.
  10. On a pan, pour the sauce in and wait to boil over medium heat. Then add water starch and keep stirring until it boils again.
  11. Add the chicken to the pan and sauté for 3 minutes. Keep stirring to coat the chicken evenly with the sauce. Transfer to a plate and sprinkle sesame on top. Serve with white rice or noodle.

Notes

  1. I use cornflour in this recipe. You can also use all-purpose flour, almond flour, or any flour you have in the kitchen. Because some flour absorbs more water, it may need to dredge twice if the coating becomes opaque.
  2. You can use a zester or a grater to zest the lemon. Or you can use a knife to slice the peel off and mince it.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 194mgSodium: 1266mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 38g

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