Baked Honey Garlic Chicken

INGREDIENTS:

Chicken:

1 pound boneless, skinless chicken breasts, cut into bite sized chunks Sea salt and freshly ground pepper, to taste 1-2 large eggs, beaten 1 cup Panko

Honey Garlic Sauce:

1/3 cup honey 3 cloves garlic, minced 2 tbsp soy sauce 1 tsp Sriracha 1 tbsp cornstarch 1/3 cup water 2 green onions, thinly sliced 1-2 tsp toasted sesame seeds

DIRECTIONS:

Line a baking sheet with tinfoil then coat it with cooking spray. Season chicken bites with sea salt and freshly cracked pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko crumbs, pressing to coat evenly. Place onto the baking sheet. Once all the chicken has been coated, place baking sheet into the refrigerator for 30 minutes. Side Note: This step helps the panko adhere to the chicken and prevents it from sticking to the baking sheet when flipping the chicken bites during cooking.

Preheat oven to 400 degrees.

Place the baking sheet into oven and bake until golden brown and crisp, about 15-20 minutes. Flipping the chicken halfway through cooking, if needed. I used the convection setting on my oven and didn’t need to flip it.

In a medium saucepan over medium high heat, combine honey, garlic, soy sauce, and Sriracha. In a small bowl, combine cornstarch and 1/3 cup water. Once the honey mixture is boiling, stir the cornstarch mixture into the saucepan until thickened, about 1-2 minutes.

Remove the chicken from the oven and place into a large bowl. Drizzle the sauce all over the chicken then gently toss to coat evenly. Sprinkle the top with green onions and toasted sesame seeds then serve over rice. Enjoy.

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