Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless chicken breasts ((see note))
  • 1 cup cornstarch
  • 2 large eggs (whisked)
  • 2 tbsp sweet chili sauce ((see note))
  • 1-2 tsp sriracha (or other hot sauce)
  • 1/4 cup light/low fat mayonnaise ((see note))
  • 1 tbsp honey

Instruction

  • Preheat oven to 375°F. Cut chicken into bite-sized pieces (about 1 inch long). In a small bowl, whisk eggs. In another bowl, add cornstarch. Coat chicken in egg mixture and then lightly roll in cornstarch. Place on a large baking sheet lined with parchment paper. Repeat until all chicken is coated.
  • Bake chicken for about 10-12 minutes in top half of oven or until chicken is almost completely cooked. The chicken should start to have a pale yellow coating formed over it from the cornstarch and egg mixture. Flip chicken pieces and cook for an additional 5 minutes. Chicken should be completely cooked.
  • While chicken is cooking, make the sauce.  Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. 
  • Remove chicken from oven. A few pieces may have some remaining cornstarch powder on it. Dust any spots of cornstarch off. Turn oven to low broil. Place chicken back in and let chicken cook for about 5 minutes or until chicken pieces turn light brown on top and crisp up. Make sure to watch your chicken closely so it doesn't burn.
  • Drizzle sauce over finished chicken. Save any remaining sauce for dipping or for serving with rice, etc. If desired, garnish dish with fresh chopped parsley.