Chicken Asian

Sticky honey lemon chicken

Name: Sticky honey lemon chicken recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /chinese
Ingredients: 1 egg; 20.00 ml soy sauce; 650g RSPCA Approved Chicken Thigh Fillets, cut into 3-4cm pieces; 75g cornflour; Ground white pepper, to season; ½ cup (125ml) vegetable oil; Toasted sesame seeds, to sprinkle; Thinly sliced long green shallot, to sprinkle; Steamed rice, to serve; Asian greens, to serve; ¼ cup (60ml) lemon juice; 40.00 ml runny honey; 20.00 ml dark soy sauce; 2 tsp soy sauce; 1 tsp sesame oil; 3 garlic cloves, crushed; 3cm piece fresh ginger, finely grated

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by Lucy Nunes

Delicious Team

Aug 11, 2025

This quick dinner is perfect for any weeknight. Any leftovers make an easy lunchbox too. We chose chicken thigh fillets as the meat is much more tender and tasty. Add some sliced chilli if you like some heat.

1 egg
1 tbs soy sauce
650g Woolworths RSPCA Approved Chicken Thigh Fillets, cut into 3-4cm pieces
75g cornflour
Ground white pepper, to season
½ cup (125ml) vegetable oil
Toasted sesame seeds, to sprinkle
Thinly sliced long green shallot, to sprinkle
Steamed rice, to serve
Asian greens, to serve

Lemon and honey sauce

¼ cup (60ml) lemon juice
2 tbs runny honey
1 tbs dark soy sauce
2 tsp soy sauce
1 tsp sesame oil
3 garlic cloves, crushed
3cm piece fresh ginger, finely grated

Method

1.

For the sauce, combine all ingredients in a small bowl.
2.

Break the egg into a large bowl and add the soy sauce. Whisk until smooth, then add the chicken and toss to coat. Place the cornflour in a second large bowl and season generously with ground white pepper. Using hands or a slotted spoon, remove half the chicken from the bowl, letting excess egg mixture drip off, then drop into the cornflour and toss to coat.
3.

Heat half the oil in a large frypan over medium-high heat. Cook the chicken, making sure the chicken is in a single layer and the pan isn’t overcrowded, for 6 minutes or until golden all over. Set aside on a plate. Wipe pan clean and repeat with remaining chicken, cornflour and oil. Set chicken aside on a plate and wipe pan clean. Add the sauce to the pan and bring to the boil over high heat. Add the chicken and cook, tossing, for 2-3 minutes until sauce thickens slightly and chicken is thoroughly coated.
4.

Sprinkle chicken with sesame seeds and shallots and serve with steamed rice and Asian greens.