Crispy Honey Lemon Chicken Recipe

As lazy as I am sometimes to cook I’m even more lazy to leave the comfort of my home for some take out.  My go to take out food? Chinese. Definitely. I’ve been wanting to make a Crispy Honey Lemon Chicken rendition of P.F. Chang’s. Chinese food isn’t on my list of top prepared dishes.  Truth be told, I’ve never even thought of adding it to my repertoire. That was until my niece mentioned she wanted some Crispy Honey Chicken.

I have to mention out of blog courtesy and proper due credit that I did look up a base recipe and adjusted and added ingredients to my liking.  You can find that recipe at Blog Chef (dot) net  Chinese Honey Chicken.

5.0 from 3 reviews
Crispy Honey Lemon Chicken Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Take out home made
  • 3-4 Boneless skinless chicken breasts diced into even chunks
  • lightly salt and pepper to taste
  • Deep pot with 3 cups olive oil or use wok
  • 3 tablespoons of corn starch
  • ⅓ cup flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg
  • 1 egg white
  • ⅓ cup water
  • Plain Panko bread crumbs
  • 1½ teaspoon olive oil
  • 3 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon minced or powdered ginger
  • ⅓ cup water
  • 1 teaspoon rice wine vinegar
  • 5 tablespoons honey
  • Juice of 1 whole fresh lemon
  • 2 teaspoons corn starch mixed with 2 teaspoons water
  • Sesame Seeds
  • Scallions for garnish
  2. Add all ingredients for batter above to a med size bowl
  3. Mix well with a fork
  4. Add sliced evenly cubed chicken pieces
  5. Cover with plastic wrap and leave sit for 30 minutes
  6. Heat Olive Oil to temperature of 350 degrees (must be hot for chicken to get crispy)
  7. While oil is heating up pour panko bread crumbs into small bowl and add a few chicken pieces
  8. Coat evenly
  9. Set aside in another bowl
  10. Continue until all chicken pieces are coated
  11. When oil is hot immerse 7 to 10 pieces of chicken at a time ( judge accordingly depending if you use a pot or wok)
  12. Cook for 2 to 3 minutes
  13. Strain chicken on a paper towel to soak up excess oil
  14. Make sure oil is always at hot temperature before adding more chicken
  15. Repeat until all chicken pieces are cooked
  17. Heat oil on medium heat in small pot on stove
  18. Add garlic, ginger, and salt to pan and sear for 30 seconds
  19. Remove from heat
  20. Add water, honey, lemon juice, rice vinegar together and stir
  21. Pour in pot with garlic and ginger place pot back on med heat
  22. Add corn starch and water mixture
  23. Stir until it thickens
  24. Keep warm on low heat

Now combine your dishes. Take the chicken you have resting on paper towels


Place in bowl and pour on honey lemon sauce


Sprinkle on a generous amount of sesame seeds and stir gently in bowl to coat all the chicken.  Serve with your favorite sides. I cooked white rice and a side of honey lemon snap peas and carrot sticks steamed in the microwave. Garnish with scallions if desired.


This dish is every bit as tasty as take out and restaurant quality worthy.The only thing missing was some shiny new black chop sticks.  I couldn’t even find any at Target.  Looks like some online shopping is in order.

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  1. avatar

    This seems about the same amount of wor that my General Tso’s takes… We don’t have a PF Changs, but if this is what they serve, I am in!!!

  2. avatar

    That looks delish! Great photos!

    I have to tell you…my go to Chinese food is Moo Goo Gai Pan. I eat it so much from the same place…they know me and know what I order! I can’t try anything else. I’m too hooked on that dish. I should really learn how to make it. 🙂 Or you could post a recipe. 🙂

  3. avatar

    You made that? It looks so perfect! I’ll bet the flavors were INCREDIBLE!

  4. avatar

    Awwe thanks Jean! Mmmmm hmmm. I made it and the flavors were very good! Thanks for sharing it on Twitter 🙂

  5. avatar
    Laurie Doyle

    Thank you for sharing this recipe! I posted a link to my Instagram bio with a pic to share it with friends. I have to say it was a tad involved for a weeknight, and my house now smells really bad, but it was delicious and totally worth it. Thanks!

    • avatar

      Oh No Laurie, I’m sorry for the smelly house! LOL. I don’t remember mine smelling bad, but I vaguely remember that the sauce I mixed up didn’t smell all that great now that you mention it. And I’m sure the frying of the chicken doesn’t do anything to help the odor either. And yes, I agree it is a bit involved for a weeknight meal, so that’s why I usually do it on a weekend. I sometimes prep the things I can ahead of time to save time when I’m ready to cook dinner. Smelly house aside, I’m glad you enjoyed it.

      Thanks for taking the time to comment. It’s much appreciated.

  6. avatar

    This was great! Made it for dinner and the family loved it. I usually make Panko chicken with Tonkatsu sauce (I’m half Japanese) but the picture for the coating on this was great! I usually just dip in a mixed egg and Panko then off to the frying pan. The sauce was AMAZING. I added extra ginger (because we’re hella Asian and like ginger). LOL. Thanks for posting!!

  7. avatar
    Julie L

    Tried this tonight, and it was delicious! Definitely a keeper, and will be adding this to our “rotation.” The texture of the chicken is fantastic, and the sauce is amazing! Thank you for sharing your recipe!


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