Baked Lemon Chicken ingredients list:

1 lb. boneless half chicken breast (4 halves).
1 egg white.
1 teaspoon of water
1/4 cup flour for all uses.
1 teaspoon of baking soda.
1/4 teaspoon ground red pepper (cayenne pepper).
Chopped green onions
slices of lemon.

CHINESE LEMON SAUCE:

1/3 cup non-fat sodium-reduced chicken broth.
1/4 cup of sugar
1/2 teaspoons grated lemon zest.
3 tablespoons lemon juice.
2 tablespoons of rice vinegar.
2 tablespoons light corn syrup.
1 garlic clove, finely chopped or 1/2 teaspoon of garlic powder.
1/4 teaspoon of salt.
2 teaspoons of cornstarch.
2 teaspoons of cold water.

Image Source: http://www.delish.com/

Instructions for Baked Lemon Chicken:

Cut the breasts transversely in half. Mix the egg whites and water in a medium bowl. Adding the chicken turns the chicken into a coat. Leave for 10 minutes. Heat the oven to 450 ° F. Spray the nonstick skillet with nonstick cooking spray. Remove the chicken from the white egg mixture. discard the mixture. Mix the flour, baking powder and chilli in the plastic bag. Add 1 chicken at a time. Close the bag and shake the chicken. Put the chicken on the pan; Spray with the cooking spray for about 5 seconds or until the surface of the chicken looks wet.

Cook for 20-25 minutes or until the chicken juice is no longer pink when the centers are cut from thicker pieces. Meanwhile, prepare the Chinese lemon sauce. Leave the chicken to rest for 5 minutes. Cut each piece crosswise into about 5 slices. Put the sauce on the chicken. Garnish with green onions and lemon slices.

CHINESE LEMON SAUCE:

Cook broth, sugar, lemon zest, lemon juice, vinegar, corn syrup, garlic and salt in a 1-liter saucepan, stirring occasionally. Mix cornstarch with cold water; Stir in the sauce. Boil and mix for about 30 seconds or until thickened. Serve hot or cover and refrigerate for up to 2 weeks.