Prep Time: 25 minutes

Cooking Time: 15 minutes

Serves: 4

You’ll Need:

1 1/2 pounds chicken strips
2 eggs
2 tablespoons water
1/2 teaspoon coconut oil may sub. olive oil
1 cup flour
2 tablespoons corn flour
1 tablespoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
3 cloves garlic minced
2-3 teaspoons freshly grated ginger
1/2 cup honey
3 tablespoons fresh lemon juice
lemon zest from 1 lemon
1 tablespoon rice wine vinegar
1 teaspoon corn flour
hot chili sauce, to taste


Cook It!

Line a baking tray with tin foil and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).
In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with kitchen roll if necessary) then place chicken in the flour mixture and shake until evenly coated.

Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.
Bake at 190 degrees C for 10 minutes.

Move baking tray 8-10 inches away from grill and grill to desired crispiness (approximately 3-5 minutes). For extra crispiness, flip chicken over and grill the other side of chicken to desired crispiness, being careful not to burn chicken.

While the chicken is baking, heat 1/2 teaspoon coconut oil in a small saucepan over medium heat. Add garlic and ginger and sauté for 30 seconds, Add the remaining Honey Lemon Ginger Sauce ingredients EXCEPT for the hot sauce and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 2 minutes). Taste and stir in hot sauce if desired.

In a large bowl, toss baked chicken with Honey Lemon Ginger Sauce using a spatula until evenly coated. It will seem like not enough sauce, but keep mixing until it covers all the chicken.

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