Baked Lemon Chicken

Preheat the oven to 325 F.

Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the first amount of cornstarch and the chicken pieces into a large zip-lock bag, seal it, and shake to completely coat the chicken pieces.

Lightly beat the eggs in a shallow bowl. Dip the chicken pieces in the beaten egg and place in the hot skillet. Cook each side for 1-2 minutes until golden brown but not cooked through. Work in batches if necessary so the chicken is in a single layer in the pan. Place the fried chicken in a large baking dish (use a 9×13 inch dish and it should fit in a single layer).

Heat 1 tablespoon of olive oil in a small saucepan, over medium heat. Add the garlic and ginger and cook, stirring, for about 30 seconds, until fragrant. Add the chicken stock, lemon juice, lemon zest, soy sauce, and sugar, and cook, stirring, until the sugar is dissolved. Lower to a simmer and simmer until the liquid is reduced by half, about 5 minutes.

In a small bowl dissolve the remaining cornstarch in the water and whisk it into the sauce. Continue cooking until thickened, 1-2 minutes. Remove the sauce from the heat and pour it over the prepared chicken in the baking dish, turning the chicken to coat it completely.

Place the chicken in the oven and bake for 50-60 minutes until cooked through, turning the chicken to make sure it’s coated in the sauce once or twice during the baking time. Serve over hot cooked rice.