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+ servings

Honey Lemon Chicken

Honey Lemon Gingerr Chicken that is baked - not fried - then slathered in an amazing 5 minute glaze of honey, lemon ginger and garlic! Skip the takeout with this tantalizing, sweet, tangy, ginger-kickin' chicken!
Course Main Course
Cuisine Asian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4


  • 1 1/2 pounds chicken breasts pounded thin, cut into bite size pieces
  • 2 eggs
  • 2 tablespoons water
  • 1/2 teaspoon coconut oil (may sub. olive oil)

Chicken Breading

  • 1 cup flour
  • 2 tablespoons cornstarch
  • 1 tablespoon ground ginger
  • 1 tsp EACH onion pwdr, garlic pwdr, paprika
  • 1/2 tsp EACH salt, pepper

Honey Lemon Ginger Sauce*


  • 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.


*This makes just enough sauce to coat the chicken. If you want more sauce then you might want to double it.
**Use 2 teaspoons in the sauce for a more mild ginger kick - as for our house, we love 3t :)
***I don't add any sriracha to this dish but if you feel the sauce is too sweet, then add hot sauce to taste.