A delightful twist on a classic lemon chicken recipe, featuring a crispy baked coating and a tangy lemon glaze.
Preheat your oven to 450°F (230°C) and prepare a baking sheet by lining it with parchment paper or spraying it with nonstick cooking spray.
Using parchment paper can make cleanup easier and prevent sticking.
Cut each chicken breast into smaller pieces, about 2-3 inches in size.
Smaller pieces cook faster and are easier to coat evenly.
In a mixing bowl, whisk together the flour, baking powder, and cayenne pepper.
Ensure the dry ingredients are well combined for an even coating.
In another bowl, whisk the egg whites with water until slightly frothy.
Whisking the egg whites helps them coat the chicken more effectively.
Dip each chicken piece into the egg mixture, then into the flour mixture, ensuring an even coating. Place the coated chicken pieces on the prepared baking sheet.
Shake off excess flour to prevent clumping.
Bake the chicken in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and cooked through.
Turning the chicken ensures even cooking and browning.
In a small saucepan, combine the lemon juice, honey, and soy sauce. Heat over medium heat until it begins to simmer.
Stir frequently to prevent the glaze from sticking to the pan.
Mix the cornstarch with cold water in a small bowl, then gradually add it to the simmering glaze, stirring constantly until thickened.
Add the cornstarch mixture slowly to avoid lumps.
Drizzle the lemon glaze over the baked chicken pieces and serve immediately.
Garnish with fresh parsley or lemon slices for a vibrant presentation.
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