2PoundsBoneless Chicken Breastscut into 2-inch cubes
Kosher Salt and Freshly Cracked Black PepperAs per taste
½TeaspoonChili Flakes
1TeaspoonDark Soy Sauce
1TeaspoonGarlic Powder
1TeaspoonOnion Powder
3TablespoonCornstarchmore to coat later
1TeaspoonCayenne Pepper
1TeaspoonDried Oregano
2WholeEggsat room temperature
1TeaspoonLemon Zest
1TablespoonHoney
½CupPanko Breadcrumbs
Vegetable Oilfor brushing
Lemon Juice, Cilantrofor garnish
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INSTRUCTIONS
Chop Chicken Pieces into 2-inch cubes. Coat the chicken with salt, freshly cracked black pepper, chili flakes, dark soy sauce, garlic powder, onion powder, cornstarch, cayenne Pepper, Dried Oregano, and one whole egg. Toss well to combine. Preheat oven to 425F or 220C and grease a baking sheet with cooking spray or vegetable oil. Line with parchment paper.
Use a fork and a spoon to coat each chicken pieces with cornstarch. Grate some lemon zest and pour in some honey. Toss until combined.
Remove Chicken Pieces from cornstarch mix and dredge through panko breadcrumbs. Gently press to adhere. Toss the chicken pieces with Panko breadcrumbs until evenly coated and there are no visible specks of cornstarch left.
Place them in a prepared baking sheet leaving some gap between each chicken piece. Lightly drizzle chicken with vegetable oil.Bake in a preheated oven at 425F or 220C for 15-20-minutes or until chicken is completely cooked through.
Serve immediately with some lemon zest, chopped cilantro, and lemon juice. Serve this alongside mustard sauce or mayonnaise or Ketchup.
Video
Nutrition
Nutrition Facts
Oven-Fried Crispy Honey Lemon Popcorn Chicken
Amount Per Serving
Calories 22
* Percent Daily Values are based on a 2000 calorie diet.
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