Baked Honey Garlic Chicken

Ingredients

• 1 1/2 lbs bonless skinless chicken breasts, diced into 1-inch cubes
• 2 large eggs
• 1 1/2 cups panko bread crumbs
• 1/3 cup water, divided
• 2 1/2 tsp cornstarch
• 1 1/2 tsp olive oil
• 1 1/2 Tbsp minced garlic
• 1 tsp finely peeled and minced ginger
• 1/3 cup honey
• 3 1/2 Tbsp soy sauce

Directions

1. Heat the oven to 400 degrees. Cover a rimmed 18 by 13-inch baking sheet with parchment paper and put it aside. Whisk the eggs in a bowl until evenly mixed, and place the panko bread crumbs in a separate shallow dish.
2. Dip the chicken pieces into the egg, working in batches of about 6 pieces, then move them to the panko and turn them until coated. Arrange the coated chicken on the prepared baking sheet in one even layer. Continue with the rest of the chicken until every piece is coated.
3. Bake the chicken in the hot oven until it is cooked through, about 14 – 18 minutes. The middle of the larger pieces should read 165 on an instant-read thermometer. The crumbs will not turn deeply golden, since the sauce adds most of the color, so do not bake longer than needed or the chicken can dry out.
4. While the chicken bakes, make the honey garlic sauce. Put 1 Tbsp of the water in a small bowl, whisk in the cornstarch until smooth, then stir in the remaining water and set it aside.
5. Warm the oil in a small saucepan over medium heat. Add the garlic and ginger, and cook until just lightly golden to mellow their sharpness, about 30 seconds. Take the pan off the heat.
6. Add the honey and soy sauce to the pan. Whisk the water and cornstarch mixture again, then pour it in as well.
7. Place the pan back over the heat and bring the sauce to a boil. Let it bubble until thickened, about 30 seconds to 1 minute. Remove it from the heat and cover it so it stays warm until the chicken is ready.
8. Toss the chicken with the sauce right before serving, then sprinkle with green onions and sesame seeds. Serve with rice or cauliflower rice if desired.