1and a 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes (don't worry if they're not exact; just do your best)
2large eggs, beaten
1/3cupall-purpose flour (you may also use whole wheat flour)
1and 1/2 cups panko (Japanese) bread crumbs
1/2teaspoonkosher salt
1/4teaspoongarlic powder
1/4teaspoononion powder
For the sesame sauce:
4tablespoonslow-sodium soy sauce
2and 1/2 tablespoons water
2tablespoonssesame oil
3tablespoonslight brown sugar, packed
1/4cuprice vinegar
1tablespoonfresh ginger, grated
3clovesgarlic, minced
1and 1/2 tablespoons cornstarch
1/4cupsesame seeds
1/4cupscallions, chopped
Instructions
For the oven baked chicken:
Preheat oven to 400 degrees (F). Place an oven safe wire rack on top of a large baking sheet; set aside.
Cut the chicken into 1-inch cubes; set aside.
In a shallow medium-sized bowl combine the eggs with a tablespoon of water; beat well and set aside.
Sprinkle the flour out onto a clean plate and set aside. In a medium-sized bowl combine the panko bread crumbs, salt, garlic powder, and onion powder; whisk well to combine.
Cut chicken into 1-inch cubes. Roll chicken pieces in the flour. Shake off any excess flour (they should be just lightly covered), then dip each piece in the egg. Allow any excess egg to drip off and back into the bowl, then roll the chicken in the panko mixture until it's completely covered. Repeat this process until all chicken pieces have been covered. Place chicken pieces on prepared baking rack and bake in preheated oven for 20 minutes, or until golden brown and cooked all the way through. While chicken bakes, make your sauce.
For the sesame sauce:
In a small saucepan over medium-low heat combine the low-sodium soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, and minced garlic. Bring the mixture to a light simmer. In a small bowl whisk together the cornstarch and a teaspoon of water until smooth. Add cornstarch mixture into the sauce and cook until just thickened. Stir in sesame seeds.
Once the chicken is cooked through and golden brown, place it in a large mixing bowl and pour the sauce over top. Toss the chicken to coat evenly in the sauce and sprinkle with scallions. Serve at once. I love to serve this chicken with steamed broccoli and/or rice.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature