This honey lemon chicken has a crunchy coating but it’s not fried. It’s baked in the oven instead! You only need three ingredients for the breading and it’s gluten-free, too.
My current favorite way to eat chicken is this baked method, which gives the chicken a crunchy coating just like it has been fried and without the need for bread crumbs. It’s also gluten free! The chicken comes out with such a great texture that I always make extra so I can munch on a few while I make my sauce.
I know I’ve made quite a few variations of these chicken dishes the last few months, but when I get an obsession, I just need to keep at it until I get sick of it. I’m like that with music too. At any given time, there’s usually only about 2-3 songs I really enjoy and I just want to only listen to those. I end up skipping all the other songs on my list so I can listen to the same ones over and over again. My two current favorites are Blank Space (I still think Taylor Swift should just change the lyric to Starbucks’ lovers) and Take Me To Church (which I find really hard to sing along to).
Recently I decided to do a honey lemon chicken because I had some fresh lemons and I wanted to use my new honey sticks. I’ve actually never used one before until now and I was delighted to find that they don’t just look cute, but actually work really well at portioning out the honey. While making this recipe, I also discovered that I really like the OXO wooden lemon reamer. I previously had a lemon squeezer that totally broke on the first use. I also have a lemon hand juicer, but it’s a lot of work. I found this wooden tool buried in my kitchen tools drawer and was surprised at how easy it was to get all that juice out of the lemon and it is really fast too.
This chicken comes out crunchy, sweet, savory and a little spicy. I served it over brown rice.
New Kitchen Tools I’m Loving:
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Baked Crunchy Honey Lemon Chicken
- 1 lb boneless chicken breast
- 1 cup cornstarch
- 2 tbsp vodka (see note)
- 1 large egg whisked
For the sauce
- 1/4 cup honey
- 1/4 cup fresh squeezed lemon juice
- 1 tbsp hot sauce or hot pepper flakes
- 1 tbsp low sodium soy sauce (see note)
- 1 tsp onion powder
- 1 tsp garlic powder or minced fresh garlic
- 1/2 tbsp cornstarch + 2 tbsp water
- Preheat oven to 375°F. Cut chicken into bite-sized pieces.
- In a small bowl, whisk egg with vodka. In another bowl, add cornstarch. Coat chicken in egg mixture and then roll in cornstarch. Place on large baking sheet lined with parchment paper. Repeat until all chicken is coated.
- Bake chicken for about 15 minutes in top half of oven or until chicken is cooked. The chicken should have a pale yellow coating formed over it from the cornstarch and egg mixture.
- While chicken is cooking, make the sauce. Add all ingredients except cornstarch + water into a small saucepan and bring to a low boil, stirring to mix. After letting the sauce cook for about 1 minute, dissolve cornstarch completely in water and then add to mixture. Stir and continue to cook until sauce thickens (about 1 minute).
- After chicken is cooked, move chicken baking sheet into bottom third of oven. Turn oven to low broil. Let chicken cook for about 5-10 minutes or until chicken pieces turn light brown on top and crisp up. Make sure to watch your chicken closely so it doesn't burn. There may still be some loose cornstarch still left on the chicken when it's done, which you can just brush off.
- Add finished chicken to saucepan and coat chicken pieces in sauce. Serve immediately. You can serve with rice if desired and garnish with fresh chopped scallions.
- If you are cooking gluten-free make sure to choose a gluten free vodka brand and a gluten-free soy sauce. Kikkoman brand has a good option.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.