Ingredients
For The Chicken:
- 1½lbschicken breastsboneless, skinless, diced into 1 inch cubes
- 2eggslarge
- 1½cupsbread crumbspanko
For The Sauce:
- ⅓cupwaterdivided
- 2½tspcornstarch
- 1½tspolive oil
- 1½tbspgarlicminced
- 1tspgingerfinely peeled and minced
- ⅓cuphoney
- 3½tbspsoy sauce
Instructions
- Preheat oven to 400 degrees F.
- Line a rimmed 18×13-inch baking sheet with parchment paper, set aside.
- In a bowl, whisk eggs until well blended. Pour panko bread crumbs into a separate shallow dish.
- Dip chicken pieces in egg, work in batches of about 6 pieces at a time, then transfer to panko and toss to coat each piece.
- Transfer to the baking sheet laying them in a single layer. Repeat until all of the chicken has been coated.
- Bake chicken in the preheated oven for about 14 to 18 minutes until the chicken has cooked through, the center of larger pieces should register 165 on an instant-read thermometer.
- While the chicken is baking, prepare the honey garlic sauce. Add 1 tablespoon of the water to a small bowl. Add in cornstarch and whisk until smooth, mix in the remaining water then set aside.
- Heat oil in a small saucepan over medium heat. Add garlic and ginger and saute for about 30 seconds, just until lightly golden to remove the harsh bite. Remove pan from heat.
- Add in honey and soy sauce and whisk water-cornstarch mixture once more and pour into pan.
- Return pan to heat, bring mixture to a boil then allow to boil for about 30 seconds to 1 minute until thickened. Remove from heat, cover to keep warm until chicken is done.
- Toss chicken with the sauce just immediately before serving and sprinkle with green onions and sesame seeds. Serve with rice or cauliflower rice if desired.