1/2 lb boneless chicken thighs, cut into 1-inch pieces or strips, whichever you prefer!
1 cup panko bread crumbs
1 extra large egg, whisked
1 tbsp white sesame seeds (optional garnish)
1 tbsp fresh chopped scallions (optional garnish)
for the sauce:
6 tbsp honey
4 garlic cloves, minced
1 tsp onion powder
1/4 cup water + 1/2 tbsp cornstarch
1 1/2 tbsp low sodium soy sauce
1 1/2 tbsp sriracha sauce
2 tbsp water
1. Preheat oven to 400F. Dip chicken pieces in egg and then roll in bread crumbs until fully coated and place on a baking sheet lined with parchment paper. Repeat until all chicken is coated. Bake for 15-20 minutes until chicken coating is a dark golden brown and is crunchy. I recommend using Kikkoman bread crumbs as they brown evenly, even at the bottom.
2. While chicken is cooking, make sauce on the stove. Add all sauce ingredients except the 1/2 tbsp cornstarch + 1/4 cup water. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens. Pour sauce on chicken right before serving. Garnish with sesame seeds and scallions!