Description
Sweet and spicy Baked Honey Sriracha Chicken. Takes less than 30 minutes to make and is so much better than take-out!
Ingredients
- FOR THE CHICKEN:
- 8 ounces, weight Boneless Chicken Breast, Cubed
- ¼ cups All-purpose Flour
- 1 whole Egg, Whisked
- 1 cup Panko Breadcrumbs
- FOR THE SAUCE:
- 2 Tablespoons Vegetable Oil, Divided Use
- 1 clove Garlic, Minced
- 2 Tablespoons Honey
- 2 Tablespoons Sriracha
- 1 Tablespoon Water
- 3 Tablespoons Low Sodium Soy Sauce
- ⅛ teaspoons Crushed Red Pepper Flakes
Preparation
For the chicken:
Preheat oven to 400 F.
Start by breading your chicken. Put the flour, whisked egg and breadcrumbs into separate shallow bowls. Dredge chicken cubes in flour, then in eggs, then in panko breadcrumbs.
Line chicken onto a baking sheet lined with a silicon baking mat. Place in the oven and bake for 15 minutes until fully cooked and lightly brown on the outside. Make the sauce while it bakes.
Take chicken out of the oven and toss with the Sweet and Spicy Honey Sriracha Sauce. Serve immediately and garnish with extra red pepper flakes and green onions if desired.
For the sauce:
Add half of the oil and the garlic into a large saucepan over medium heat. Cook for 1 minute. Whisk in honey, Sriracha, remaining oil, water, soy sauce and crushed red pepper. Cook until sauce thickens, about 2 minutes. Set aside until you are ready to toss with the chicken.
