Crispy lemon chicken with honey lemon sauce
Golden oven crisp chicken strips in a bright, sticky lemon sauce. All the joy of the takeaway without the deep fryer.
- Time45 min
- LevelMedium
- Costabout £1.32 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Mix the cornflour, baking powder, pepper and 1 tsp fine salt in a bowl. Dust the chicken in it.
- 2
Toss the chicken with the oil and lay it in one layer on a lined tray. Bake for 20 minutes, turning once, until crisp and golden.
20 min - 3
Cook the rice following the packet instructions.
12 min - 4
Put the lemon zest and juice, honey, tamari, ginger and 100 ml water in a small pan. Bring to a simmer.
- 5
Mix the sauce cornflour with 2 tbsp cold water, stir it in and cook for 1 minute until thick and glossy.
1 min - 6
Pile the chicken onto the rice and spoon over the sauce just before serving, so the coating stays crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.