Warning, this recipe doesn’t fall anywhere near the “simple and ready in 30 minutes” meals that I normally cater to. It probably took me about an hour to make but it was worth the effort. I’ll definitely add it in every once in a while for a special treat. It was a little sweet for my taste but I’ve updated the recipe below (and in my Plan To Eat) to remove some of the brown sugar it originally called for. Give it a try!
- 3-4 boneless skinless chicken breast, cut into 1-inch pieces
- 3/4 cup of cornstarch
- 1 cup of panko bread crumbs
- 4 egg whites, whisked
- 1 cup of orange juice
- 1/2 cup of brown sugar
- 1/4 cup of white vinegar
- 1/4 cup of apple cider vinegar
- 1/2 cup of soy sauce
- 1 clove garlic, minced
- 1 TB Sriracha
- 1 TB cornstarch
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or non-stick foil.
- Dip chicken breast into the cornstarch and completely coat. Shake off extra cornstarch, dip into the egg whites and then roll into the panko until fully coated. Place on the baking sheet. Repeat until all chicken is coated. Bake for 30 minutes until chicken is a light brown and crunchy.
- While chicken is cooking add in all of the sauce ingredients, except for the cornstarch, to a large sauté pan.
- Cook over medium heat until it is brought to a boil. Once the sauce is boiling add in the cornstarch and stir. Bring to a boil and set aside.
- Once chicken is completely cooked, place all the chicken into the sauté pan. Toss chicken in the sauce, making sure all of the pieces are covered. Serve with rice and garnish with sesame seeds and green onion, if desired.