Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs bonless skinless chicken breasts (, diced into 1-inch cubes)
  • 2 large eggs
  • 1 1/2 cups panko bread crumbs
  • 1/3 cup water (, divided)
  • 2 1/2 tsp cornstarch
  • 1 1/2 tsp olive oil
  • 1 1/2 Tbsp minced garlic
  • 1 tsp finely peeled and minced ginger
  • 1/3 cup honey
  • 3 1/2 Tbsp soy sauce

Instruction

  • Preheat oven to 400 degrees. Line a rimmed 18 by 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 (I worked in batches of about 6 pieces at a time) then transfer to panko and toss to coat each piece. 
  • Transfer to baking sheet laying them in a single layer. Repeat until all of the chicken has been coated. 
  • Bake chicken in preheated oven until chicken has cooked through (center of larger pieces should register 165 on an instant read thermometer, about 14 - 18 minutes (note that the coating won't be very golden brown, most of the color comes from the sauce so don't over-bake the chicken or it will dry).
  • While chicken is baking prepare honey garlic sauce. Add 1 Tbsp of the water to a small bowl. Add in cornstarch and whisk until smooth, mix in remaining water then set aside. 
  • Heat oil in a small saucepan over medium heat. Add garlic and ginger and saute just until lightly golden to remove the harsh bite, about 30 seconds. 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 until thickened, about 30 seconds to 1 minute. Remove from heat, cover to keep warm until chicken is done.
  • Toss chicken with sauce just immediately before serving and sprinkle with green onions and sesame seeds. Serve with rice or cauliflower rice if desired.