Baked Panko-Sesame Chicken in Lemon Candy Sauce

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Jump to Recipe Baked panko–sesame chicken tossed in glossy lemon ‘candy’ sauce, served over rice
Baked Panko-Sesame Chicken in Lemon Candy Sauce

Baked Sesame Chicken with Sweet Lemon “Candy” Sauce

Podcast-inspired goodness from the Citrus episode of A Seasoned Friendship.

Why Bake, Not Fry?

This version keeps everything you love about sesame chicken—crunchy bites, glossy sauce—without deep frying. Panko plus sesame seeds bake up shatter-crisp while the chicken stays tender. It’s lighter, tidier, and still totally takeout-level satisfying.

Fresh Citrus Makes the Sauce Sing

Recipe testing for our Citrus episode reminded me: freshly squeezed juice matters. Lemon zest and juice create that nostalgic “lemon candy” vibe—sweet but balanced, tart without the pucker, bright and clean in a way bottled can’t match.

How It Comes Together

  • Marinate bite-size chicken in egg, sesame oil, salt, sugar, and a touch of cornstarch.
  • Toss in panko + sesame seeds; bake until golden and crisp.
  • Stir-fry onions and peppers; whisk in lemon juice & zest, brown sugar, soy, vinegar, water, and cornstarch; simmer to glossy.
  • Toss baked chicken in the sauce and serve over steamed rice. Mom-approved. ✅
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Baked Panko-Sesame Chicken in Lemon Candy Sauce — Recipe (Text)

Yield: 4 servings

Ingredients

  • 1 lb boneless skinless chicken breast, bite-size pieces
  • 2 tsp salt, 2 tsp sugar
  • 2 large eggs
  • 2 tbsp sesame oil
  • 1 tbsp cornstarch (marinade)
  • 2 cups panko crumbs
  • 2 tbsp sesame seeds
  • 2 tbsp vegetable oil (for sautéing veg)
  • 1 cup bell peppers, sliced; 1 cup yellow onion, sliced
  • 1 cup freshly squeezed lemon juice; 1 tbsp lemon zest
  • 1 cup water
  • 1¼ cups brown sugar
  • 1 tbsp soy sauce; 1 tbsp white vinegar
  • 3 tbsp cornstarch (sauce)
  • (Optional) 3 drops yellow food coloring

Instructions

  1. Whisk salt, sugar, eggs, sesame oil, and 1 tbsp cornstarch. Marinate chicken 30–60 minutes in the fridge.
  2. Heat oven to 400°F. Toss chicken in a bag with panko + sesame seeds to coat. Spread on a sheet pan; bake 20 minutes until crisp and cooked through.
  3. Sauté peppers and onions in oil until crisp-tender.
  4. Whisk lemon juice, zest, water, brown sugar, soy, vinegar, and 3 tbsp cornstarch. Add to pan; bring to a boil, then reduce heat and stir until glossy and thick. Color if desired.
  5. Toss in baked chicken to coat. Serve over rice; sprinkle extra sesame and green onions.

Approx. nutrition (per serving): 771 cal • 23 g fat (4 g sat) • 110 g carbs • 4 g fiber • 76 g sugar • 34 g protein • 1828 mg sodium • 166 mg cholesterol

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