Sticky Garlic Chicken Bites

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Sticky Garlic Chicken Bites

I am having a run on craving Chinese food.  It is so comforting and I truly enjoy the flavors. Did you ever wonder where the recipes come from when you enter a Chinese Restaurant in America!  

The crab rangoon, sweet and sour anything or the chicken fingers.  Well if truth be known, it is not China.  America has got a type of Chinese food all of its own and Beijing would be very confused.  

The food continues to evolve.  In the late 1800’s there was a huge influx of Chinese immigrants into California from the area of China called Canton.  That began the establishment of China towns everywhere and this is where it all began in America.

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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*
  
• 1/4 cup reduced sodium soy sauce
  
• 1/4 cup honey
  
• 4 cloves garlic, minced
  
• 2 tablespoons hoisin sauce
  
• 1 tablespoon freshly grated ginger
  
• 1 tablespoon Sriracha
  
• 2 green onions, thinly sliced
  
• 2 teaspoons sesame seeds
  

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Egg Batter

Panko

Breaded

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Directions

1. Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
4. In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
5. Serve immediately, garnished with green onions and sesame seeds, if desired.
   

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