Baked Chinese Lemon Chicken is a crispy, healthier Chinese take-out favorite, coated in crispy panko with fresh lemon sauce.
Add the lemon juice, cornstarch, sugar and water to a small saucepan and bring to a boil on medium heat, cooking until thickened, about 5-6 minutes.
Spray with vegetable oil spray for 2 seconds.
Bake for 22-25 minutes or until golden brown.
While still hot, toss with the lemon sauce and lemon zest.