Wednesday, August 4, 2010

Asian Lemon Chicken

This dish had so many flavors going on, plus the crunchy texture of the corn flake crust. The only thing we would have changed about this recipe would be to flatten out the chicken a little bit to tenderize it and to give it a more surface area for the corn flakes to adhere to because, let's face it, the best part about this kind of chicken is the crispy part! The flavors were really great though and well balanced, from the soy sauce in the egg wash to the ginger in the crust to the lemon in the sauce and the green onions on top. Another good one that we will re-work a little bit to make it great, in other words.

Asian Lemon Chicken
*From You're Gonna Bake it After All

For the chicken:
4 chicken breasts
1 cup finely crushed corn flakes
1/2 teaspoon ground ginger
1/8 teaspoon pepper
Salt to taste
1 egg white
1 teaspoon soy sauce

For the sauce:
1/2 cup chicken broth
1 tablespoon cornstarch
1/3 cup honey
3 tablespoons fresh lemon juice
1 teaspoon ketchup
1/8 teaspoon garlic powder
1 teaspoon grated lemon peel
2 green onions, thinly sliced

Line a baking sheet with foil and place it in the oven. Turn the oven on to 450 degrees. In a small bowl, beat the egg white, soy sauce, and a splash of water until frothy. In a shallow dish, combine crushed corn flakes, ginger, and pepper.

Season the chicken on both sides with a little bit of salt to taste. Dip the chicken in the egg wash and then in the corn flake mixture. Place on a clean plate as you're coating the other pieces of chicken. Remove the hot foil-lined baking sheet and spray it with cooking spray. Arrange the chicken on the sheet and spoon the remaining corn flake mixture onto the chicken, pressing as you go to help it adhere. Bake 15-20 minutes or until the internal temperature reaches 165 degrees.

While the chicken is cooking, combine the chicken broth and cornstarch in a saucepan on medium heat. Stir until smooth. Add honey, lemon juice, ketchup, and garlic powder and mix well. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat and stir in the lemon peel. Serve the chicken with the sauce spooned on top and then sprinkle sliced green onions on top. Enjoy!


  1. I'm the newest follower to your great blog. Love the step by step photos.