1 pound boneless, skinless chicken breasts (cut into 2-inch chunks)
1/4 cup all-purpose flour
2 large egg (beaten)
2 cups crushed cornflakes
For the sauce
3/4 cup chicken broth
1/2 tablespoon tomato paste
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 teaspoon sriracha sauce
3 tablespoons rice vinegar
1 1/2 tablespoons granulated sugar
2 tablespoons corn starch mixed with 2 tablespoons water
1 teaspoon toasted sesame oil or regular sesame oil
2 Chinese dried red chiles, finely sliced
Move one of the oven racks to the upper-middle part and preheat oven to 450ºF.
Cover a large cooking tray with parchment paper.
Place three large bowls one next to another and fill the first one with flour, the second with eggs and the last one with crushed corn flakes.
Dip each piece of chicken in flour and egg and cover with crushed cornflakes, while gently pressing to coat. Place on cooking tray.
Bake in the oven for about 13 minutes, until chicken is cooked through and cornflakes are golden brown.
Meanwhile put all the ingredients for the sauce- except for cornstarch – in a medium size pot and bring to a gentle boil. Give the cornstarch and water a quick stir and slow add to the sauce while stirring. Cook for a minute until sauce thickens and turn the heat off.
Take chicken out of the oven and transfer to a large pan. Turn the heat on to low and pour sauce over the chicken, coating each piece evenly while tossing. *If you are adding sesame seeds, sesame oil and dried red chiles, this is the time to add them.
Turn the heat off, transfer to a plate and serve immediately.
You can also use panko breadcrumbs. I have never tried it myself but others have said it’s just as delicious!
Keywords: recipe, poultry, sweet and sour, main, healthy