With its crispy skin, sweet, sticky sauce, and pantry staples, this honey lemon garlic chicken is a cinch to make!
This Honey Lemon Garlic Chicken is a savory and sweet chicken meal that you won’t want to miss!

In a sauce that is bright and tart, with just a touch of sweetness, succulent chicken is cooked to perfection.
It just takes twenty minutes to make the honey and lemon chicken. As an excellent weekday dinner, this is an ideal dish to serve with rice or pasta.

This dish was a big hit at my dad’s Cantonese restaurant. It was thinly battered, crispy chicken served on a bed of pineapple and covered in a sweet and tangy lemon sauce.

To make Honey and lemon chicken you will need the following ingredients :

For the chicken :

  • groundnut oil for deep-frying
  • 80g (⅔ cup) cornflour (cornstarch)
  • 2 large chicken breast fillets
  • ½ tsp salt
  • 1 egg

For the honey and lemon sauce :

  • 1 tbsp custard powder
  • 200g (7oz) drained tinned pineapple chunks120ml (½ cup) lemon cordial
  • 3 tbsp runny honey
  • ½ lemon, cut into slices, to garnish


  1. Get started on the sauce. Pour the cordial and honey into a wok, then add the custard powder. Stir the sauce over medium heat until it begins to boil. Turn down the heat and stir constantly until the consistency is right. Take the food off the heat and set it aside.
  2. Fill a large pot or wok with enough oil so that the chicken can float in it and heat it over medium to high heat. Bring up to 170°C (345°F).
  3. In the meantime, butterfly each chicken breast by cutting it horizontally, but not all the way through, and then opening it up so it looks like a butterfly. Add salt to taste. Pour the cornstarch onto a large plate and beat the egg in a wide, shallow bowl. Coat the chicken in cornflour, brushing off any extra, and then dip the floured chicken in the beaten egg. Coat the chicken again with cornflour and brush off any extra flour.
  4. Carefully lower the chicken into the hot oil and deep-fry it for 6–8 minutes, or until it is golden brown, crispy, and cooked all the way through. Using a food probe thermometer, the chicken should have an internal temperature of at least 78°C (175°F). Move to a wire rack or a plate lined with kitchen paper to drain.
  5. Warm up the sauce and put the pineapple on a plate to serve. Cut the chicken into pieces that are easy to eat, put them on top of the pineapple, and decorate with lemon slices. Pour the sauce on top, and it’s ready to eat right away.

What to serve with it?

  • Crispy, boiling rice
  • Fresh or Store-bought Pasta
  • For a lighter meal, serve a noodle or spaghetti salad with it.

Can I get there early?

This meal is best served shortly after preparation, although it can be prepared ahead of time. Cover and refrigerate the dish for up to a day after making it. Cook for 10-12 minutes over medium heat in a saucepan. Put the pan’s cover on to retain the heat while it’s being reheated later. To help loosen the sauce again, add a generous splash (1/4 cup or more) of hot chicken stock.
The leftover chicken is also delicious cold the next day in a salad or wraps for lunch.

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