This no fuss chicken dish is so easy to make and is sure to win over your kids as well. I have another recipe for this chicken that requires frying, but this one goes right in the oven and cooks in 15 minutes. The sauce is sweet and spicy, but if you don’t want the heat, simply eliminate it! Serve with steamed rice and roasted vegetables and dinner is served!
- 2 lbs chicken breasts, cut into 1 inch chunks
- 2 eggs, lightly beaten
- 1 tablespoon milk
- 2 cups panko
- Kosher salt and pepper
- 2 teaspoons garlic powder
- 1 tablespoon sesame oil
- 2 tablespoons freshly minced ginger
- 5 garlic minced cloves
- 1 cup honey
- 3 tablespoons soy sauce
- 3 tablespoons cornstarch
- 3 teaspoons (adjust to taste) chili garlic sauce
- 3 scallions, thinly sliced , for garnish
- 1/4 cup finely diced red pepper, for garnish
- 2 tablespoons sesame seed, for garnish
Preheat oven to 425. Line a large rimmed baking sheet with parchment paper. Whisk eggs and milk together in a bowl and place panko on a large plate. Toss the chicken chunks in salt, pepper and garlic powder. Dip seasoned chunks in egg mixture, coat evenly in panko and then place on prepared baking sheet, leaving a bit of space between each chunk. Place in oven and bake for about 12-15 minutes until cooked through.
Meanwhile, in a small saucepan, heat sesame oil on low and add ginger and garlic, Stir for a few minutes until fragrant but not browning. Add honey, soy and chili garlic sauce. In a mixing cup, dissolve cornstarch with 1 cup of water and whisk together. Add cornstarch mixture to the pan and rise heat to simmer until sauce thickens. Keep warm.
Remove chicken from oven and spoon sauce over chicken. Garnish with scallions, sesame seeds and red pepper. Serve with your favorite roasted vegetables and rice. Enjoy!