- Chicken breasts 3 cut into bite-sized pieces
- panko breadcrumbs 4 cups , or crushed corn flakes
- Salt 1 tsp • 1 kcal
- pinch of pepper
- Egg 1, lightly beaten • 130 kcal
- Melted butter 3/4 cup
- Honey 3/4 cup
- Lemon juice 1/2 cup
- Soy sauce 2 tbsp
- Corn starch 2 tbsp
- Minced garlic 2 tsp
If you’re a fan of crispy-coated takeout chicken but want to be healthier – you can still have your crispy chicken in this leaner version of the classic recipe.
Juicy chunks of chicken are coated in panko breadcrumbs or corn flakes, then oven-baked instead of fried. They’re served with a lemon sauce that’s not too overpowering but has a hint of refreshing lemon taste.
Serve with rice or vegetables for an easy and tasty family meal.
Preheat the oven to 350F/160C fan/gas mark 4.
Place the breadcrumbs or corn flakes, along with the salt and pepper in one large freezer bag. In another large freezer bag, place the chicken, and add the egg to the bag too. Seal the bag, then turn several times to coat the chicken in the egg.
Transfer the chicken to the bag of breadcrumbs or corn flakes. Seal, and again turn to coat completely. Breading the chicken this way means your hands stay clean, and there’s less washing up.
Take the chicken out of the bag, and place chicken in a single layer on a greased, rimmed baking sheet and bake in the oven for 20 minutes.
Meanwhile, combine the butter, honey, lemon juice, soy sauce, corn starch, and garlic with a whisk. Microwave on high in 45-60 second intervals, stirring each time, until the sauce has thickened. (Watch carefully while cooking in case it starts to bubble up).
Alternatively, add the ingredients to a small saucepan and cook over medium heat until thickened.
Pour over cooked chicken or keep in a separate bowl, and serve with your side of choice.