Ingredients
- 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
- 1/2 cup vegetable oil
- 1/3 cup honey, or more, to taste
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 1 tablespoon Sriracha
- 1 tablespoon cornstarch
- 1 tbsp water
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
Steps
- Heat oil in pan over medium-high heat.
- Season chicken with salt and pepper. Dredge chicken in flour, dip in eggs, then dip in bread crumbs. Make sure the chicken is fully coated.
- Working in batches, add chicken to the pan, cooking until golden brown. About 2 minutes each side. Transfer to a paper towel lined plate.
- In a small bowl, combine water and corn starch. Set aside.
- In a small saucepan over medium heat, combine honey, soy sauce, garlic, sriracha, and vinegar. Bring to a simmer. Stir in the cornstarch slurry until slightly thickened, about 2 minutes.
- Add the chicken to the saucepan, coating in glaze.