Line 2 large sided cookie sheets with aluminum foil and spray with cooking spray.
Line up 3 separate shallow dishes. In the first dish mix together flour, garlic powder and salt. In the second dish whisk eggs and in the third add breadcrumbs.
Cut chicken into large bite sized pieces.
Working with about 4 pieces at a time dip chicken pieces into flour mixture making sure to coat well. Next dip into egg mixture, coating all sides and then into breadcrumbs.
Arrange chicken on cookie sheets allowing space around each piece.
Bake for 20-23 mins or until chicken pieces are golden browned and crispy. Rotate halfway through baking.
Remove from oven and let rest for a few minutes. Toss in lemon sauce.
In a medium sized mixing bowl whisk together lemon juice, lemon zest, soy sauce, garlic and ginger. Set aside.
In a sauce pan add honey and sesame oil. Bring to a simmer over medium heat until honey thins, about 2 mins.
Once the honey has thinned, stir in lemon mixture. Continue simmering over medium heat, stirring consistently until sauce has reduced by half, about 7-8 mins. *You will know the sauce is done when it coats the back of a teaspoon after submerging into sauce.
Once the chicken has rested, toss with Lemon Sauce or serve chicken over rice and drizzle sauce over chicken pieces. Garnish and eat immediately.
*Please use as many organic ingredients as possible. Recipe Notes
Order of preparation for quickest cooking.
Start Brown Rice.
Assemble sauce but do not cook.
Prepare coating in shallow dishes.
Line up chicken, shallow dishes with coating and cooking sheets in an assembly line.
Bake chicken and then start sauce.
Using Homemade Breadcrumbs made from Homemade Sourdough Baguettes helps to make perfectly crispy chicken that remains fairly crispy the next day. The Homemade Sourdough Baguette is not overly sour as the baguette turns out more like a Tuscan Loaf. However, this dish will still taste amazing with store bought breadcrumbs.