This was a fun recipe, but prep was kind of messy. The end result was great, the chicken was very light and crunchy. My big complaint was that the sauce ended up being really concentrated and very salty. Next time I make it, I need to tweak it by removing some of the salt, then thickening the sauce a bit with some cornstarch and water.
Time to prep: 30 minutes
Time to done: 1 hour
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1 cup Panko
- 1/4 cup reduced sodium soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 2 tablespoons hoisin sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
Serve immediately, garnished with green onions and sesame seeds, if desired.
Original recipe: https://damndelicious.net/2015/02/06/sticky-garlic-chicken-bites/