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1
For the chicken: Preheat oven to 400 F.
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2
Start by breading your chicken.
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3
Put the flour in one shallow bowl, the lightly beaten egg in another and the breadcrumbs in a third.
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4
Dredge chicken chunks in flour, then in egg and then in panko breadcrumbs.
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5
Line chicken chunks in a single layer on a greased baking sheet.
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6
I use a bit of oil to grease my baking sheet.
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7
Place in the oven and bake for 15 minutes until fully cooked.
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8
While its baking, make the sauce.
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9
Take chicken out of the oven and toss with the sweet and spicy Asian sauce.
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10
Top with scallions and sesame seeds for garnish if desired.
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11
Serve immediately as an appetizer or with rice to make it a meal.
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12
For the sweet and spicy Asian sauce: Heat oil in a medium saucepan over medium heat.
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13
Add garlic and saute for one minute.
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14
Add in honey, soy sauce, red pepper flakes, sesame seeds, Sriracha and sesame oil.
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15
Bring to a simmer.
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16
Meanwhile, add cornstarch and water into a small bowl and whisk until combined.
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17
Add the cornstarch slurry to the sauce and bring to a simmer.
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18
Allow the sauce to simmer until it is nice and thick.
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19
Keep the sauce on low heat until ready to toss with chicken.
