1 lb. boneless chicken, cubed
1 c. cornstarch
1 tsp. each ground ginger, onion and garlic powder
2 tbsp. soy sauce
2 eggs
2 c. crushed corn or rice cereal
SAUCE
3/4 c. chicken broth
1 tbsp. sesame oil
2 cloves minced garlic
2 tbsp. rice wine vinegar
2 tbsp. soy sauce
1 tsp. Sriracha
1 tbsp. honey
2 tsp. each ground ginger, onion and garlic powder
2 tsp. corn starch
Preheat oven 425 F.
Line a sheet pan with foil.
Place a wire wrack on sheet pan and spray with cooking spray.
Prepare dredging station
Mix cornstarch and spices in a shallow dish or plate.
Beat eggs with soy sauce in a bowl.
Place crushed cereal on a separate plate.
Dip chicken in cornstarch egg and then crushed cereal.
Transfer to wire rack and spray chicken with cooking spray.
Bake for 15-20 minutes.
Prepare sauce while chicken is baking.
Heat sesame oil in a large frying pan. Add garlic and sauté for 1-2 minutes.
Whisk together remaining ingredients, pour into frying pan and cook for 3-5 minutes, until sauce thickens.
Remove chicken from the oven, transfer to sauce and gently stir until chicken is evenly coated.
Sprinkle with sliced scallions or parsley before serving.
Perfect served over rice or noodles!
