- 1 1/2pounds chicken breasts pounded thin, cut into bite size pieces
- 2 eggs
- 2tablespoons water
- 1/2teaspoon coconut oil (may sub. olive oil)
- 1cup flour
- 2tablespoons cornstarch
- 1tablespoon ground ginger
- 1tsp EACH onion pwdr, garlic pwdr, paprika
- 1/2tsp EACH salt, pepper
Honey Lemon Ginger Sauce*
- 3 garlic cloves, minced
- 2-3teaspoons freshly grated ginger
- 1/2cup honey
- 3tablespoons fresh lemon juice
- lemon zest from 1 lemon
- 1tablespoon rice vinegar
- 1teaspoon cornstarch
- Sriracha/Asian hot chili sauce or Franks hot sauceto taste
Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).
In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.
Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 3-5 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
While the chicken is baking, heat 1/2 teaspoon coconut oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds, Add the remaining Honey Lemon Ginger Sauce ingredients EXCEPT for the sriracha and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 2 minutes). Taste and stir in sriracha or Franks Hot Sauce if desired.**
In a large bowl, toss baked chicken with Honey Lemon Ginger Sauce using a spatula until evenly coated. It will seem like not enough sauce, but keep mixing until it covers all the chicken.