Sweet, Tangy, and Crispy All in Under 20 Minutes

If you love a perfect balance of sweetness and acidity, this Honey Lemon Chicken deserves a spot in your dinner rotation. The chicken is pan-fried until golden and crisp, then coated in a glossy sauce that’s bright, sticky, and full of flavor despite its short ingredient list. The fresh lemon juice and zest give it brightness, the honey adds a smooth sweetness, and the soy sauce rounds it out with a savory depth. Served over hot rice, the sauce seeps into every grain, making it just as good as the chicken itself.

Big Flavor from Pantry Staples

The best part about this recipe is how approachable it is. You only need one protein and a handful of pantry ingredients to pull it together. The chicken gets a light cornstarch dredge for that satisfying crunch without any heavy batter or deep frying. The sauce is a quick mix of soy sauce, rice vinegar, honey, garlic, and lemon, a combination that’s both vibrant and comforting. Everything comes together in the same pan, making it as weeknight-friendly as it is flavorful.

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Honey Lemon Chicken Recipe

Main Ingredients

• 4 boneless chicken thighs (see note 1)
• ¼ cup cornstarch
• ½ teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1½ tablespoons honey
• 1 clove garlic, minced
• Juice and zest of ½ lemon
• Optional: scallions, sesame seeds

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How to Make Honey Lemon Chicken

Dredge chicken in cornstarch and salt.

Pan-fry in oil over medium-high heat for 4 minutes per side, then remove.

In the same pan, combine soy sauce, vinegar, honey, garlic, lemon juice, and zest. Simmer until slightly thickened.

Dip chicken in sauce, coat both sides, slice, and serve over rice. Garnish if desired.

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Tips and Variations

• Use chicken breast instead of thighs if you prefer leaner meat, but adjust the cooking time to avoid drying it out.

• Add a pinch of chili flakes or sliced fresh chili for a spicy kick.

• Double the sauce if you want extra for drizzling over vegetables or rice bowls.

• Swap lemon for lime for a slightly different citrus profile.

• For a lighter version, you can skip the pan-frying and grill or bake the chicken before coating it in the sauce.

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Perfect for Weeknights, Meal Prep, or Impressing Guests

This dish works for just about any occasion. It’s fast enough for a weeknight, impressive enough for guests, and reheats beautifully for meal prep. Pair it with steamed rice and a quick vegetable side for a complete meal that’s as balanced as it is delicious.

My Go-To When I Want Something Bright but Comforting

I love making this when I want something light yet still cozy. It’s adaptable, too! Sometimes I’ll toss in roasted broccoli, snow peas, or sautéed bok choy right into the sauce. If you enjoy sweet and savory flavors with a hint of citrus, this is one you’ll keep coming back to.

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Frequently Asked Questions

Can I make this ahead of time?

Yes, you can cook the chicken and store it separately from the sauce, then combine and reheat just before serving.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled will work in a pinch.

Does this work without the cornstarch coating?

Yes, but the cornstarch gives the chicken that light crispness and helps the sauce cling better.

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More Recipes to Try

If you like sweet and savory chicken, try my Honey Garlic Chicken.

For another bright, flavorful option, make my Miso Glazed Chicken.

If you want something even more crispy and delicious, try my Korean Fried Chicken.