Yes, there’s absolutely no hot pot of oil here. No splattering of hotness of any kind. And after my oil splatter burn the other day, I think it’s safe for me to stay away from any fried foods for the time being.
Best of all, this chicken here still has that amazing crisp-tender texture, smothered in that sweet garlicky sauce. A sauce so good that you’ll want to double or triple it for other uses. Like an extra drizzle of sauce. Or for guzzling. Take your pick.
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 cup Panko*
FOR THE HONEY GARLIC SAUCE
1/3 cup honey, or more, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Sriracha, optional
1 tablespoon cornstarch
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 honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
Serve immediately, garnished with green onions and sesame seeds, if desired.
Adapted from allcookong.com