Description
Crispy and tender Asian chicken bites. Baked and smothered in a sweet and spicy Asian-inspired sauce.
Ingredients
- FOR THE CHICKEN BITES:
- 8 ounces, weight Boneless, Skinless Chicken Breast, Cubed
- ¼ cups All-purpose Flour
- 1 whole Egg, Whisked
- ¾ cups Panko Breadcrumbs
- Sliced Scallions, Optional, For Garnish
- FOR THE SAUCE:
- ½ Tablespoons Extra Virgin Olive Oil
- 2 cloves Garlic, Minced
- 1-½ Tablespoon Honey
- 4 Tablespoons Soy Sauce
- ¼ teaspoons Red Pepper Flakes
- ½ teaspoons Sesame Seeds Plus More For Garnish If Desired
- 4-½ teaspoons Sriracha
- 1-½ teaspoon Sesame Oil
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Preparation
For the chicken:
Preheat oven to 400 F.
Start by breading your chicken. Put the flour in one shallow bowl, the lightly beaten egg in another and the breadcrumbs in a third. Dredge chicken chunks in flour, then in egg and then in panko breadcrumbs.
Line chicken chunks in a single layer on a greased baking sheet. I use a bit of oil to grease my baking sheet.
Place in the oven and bake for 15 minutes until fully cooked. While it’s baking, make the sauce.
Take chicken out of the oven and toss with the sweet and spicy Asian sauce. Top with scallions and sesame seeds for garnish if desired. Serve immediately as an appetizer or with rice to make it a meal.
For the sweet and spicy Asian sauce:
Heat oil in a medium saucepan over medium heat. Add garlic and saute for one minute. Add in honey, soy sauce, red pepper flakes, sesame seeds, Sriracha and sesame oil. Bring to a simmer.
Meanwhile, add cornstarch and water into a small bowl and whisk until combined. Add the cornstarch slurry to the sauce and bring to a simmer. Allow the sauce to simmer until it is nice and thick. Keep the sauce on low heat until ready to toss with chicken.
