Ingredients
Scale
- 700g (25oz) of boneless skinless chicken thighs, bites size pieces
- 3 tablespoons of cornstarch
- ¼ teaspoon of baking soda
- Salt and white pepper to season
For the Lemon Sauce:
- Juice and zest of one lemon
- 2 tablespoon of light soy sauce
- 120ml (½ cup) of chicken stock
- 4 tablespoons of honey or maple syrup
- 1 clove of garlic, minced
- ½ teaspoons of ground ginger
- 1 tablespoon of cornstarch
To Garnish
- 3 green onions, chopped (green part only)
- 1 teaspoon of toasted sesame seeds
Instructions
- Preheat the oven and prep the chicken
Preheat your oven to 200°C (400°F) or gas mark 6. Pat the chicken thighs dry with paper towels. You want them as dry as possible so that they get nice and crispy in the oven. Then, in a bowl, mix cornstarch, baking soda, salt, and pepper. Toss the chicken pieces in this mixture until they’re well coated. (Pro tip: don’t skip drying the chicken — it’s the key to that irresistible crunch!) - Bake until golden and crispy
Spread the coated chicken pieces out in a single layer on a parchment-lined baking sheet. Give them a generous spray of cooking oil to help with the crispiness. Bake for about 30 minutes, flipping halfway through. Keep an eye on them; you want them crispy and golden, not burnt! - Whip up the lemon sauce
While the chicken bakes, it’s time to make that irresistible sauce. In a small saucepan, whisk together lemon juice, zest, soy sauce, chicken stock, honey, minced garlic, ground ginger, and cornstarch. Heat it over medium-high heat, stirring constantly until it thickens. It should be glossy and thick enough to coat the back of a spoon. (If it’s too thick, add a splash of water. Too thin? Let it simmer a bit longer.) - Toss the chicken in the sauce
Once the chicken is done baking, transfer it to a serving bowl and pour that lemony sauce over it. Toss everything together until each piece of chicken is nicely coated. - Garnish and serve
Sprinkle with chopped green onions and toasted sesame seeds for a bit of crunch and color. Serve immediately and dig in!
Notes
How to serve and present like a pro
When it comes to serving this dish, I love keeping it simple but elegant. Serve the chicken over a bed of steamed jasmine rice or fluffy quinoa to soak up all that tangy sauce. For a pop of color, sprinkle some extra green onions on top and finish with a handful of sesame seeds. If you’re hosting, add a few slices of fresh lemon around the plate — it not only looks beautiful but reinforces that bright lemony flavor. Pair with lightly stir-fried veggies on the side for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner