This crunchy, saucy chicken comes together in 30 minutes, and tastes better than take-out! Make this recipe when you are craving your favorite Chinese restaurant.
Ingredients
1lb.boneless, skinless chicken breasts,cut into 1-inch pieces (makes 35-36 pieces)
1/4cupwhole wheat flour
1/2tsppaprika
2egg whites,beaten
3cupsfinely crushed corn flakes
3/4cuplow-sodium chicken broth
1tbsphoisin sauce
1tbspSriracha hot sauce
2tbspreduced-sodium soy sauce
2tbspseasoned rice wine vinegar
2tbsplight maple syrup
1tbsp cornstarch
Instructions
Preheat the oven to 425°F and line a rimmed baking sheet with foil and a wire cooling rack that fits in it. Spray the wire rack with nonstick cooking spray. Move an oven rack up to the top third of your oven.
Combine the flour and paprika in a shallow dish, the egg whites in a second, and the corn flakes in a third.
Dredge the chicken pieces in the flour, shaking off the excess before dipping in the egg wash. Allow the excess to drip off, then coat in the corn flakes.
Place each breaded chicken piece on the prepared baking sheet and spray the chicken with nonstick cooking spray.
Bake for 16-18 minutes, or until done.
Meanwhile, in the last few minutes of the chicken cooking: make the sauce by whisking all of the sauce ingredients together in a small sauce pan. Bring the sauce to a boil over medium-high heat, and allow to boil for 1 minute.
When the chicken is done, in a large mixing bowl combine the chicken and sauce together using tongs to evenly coat and serve with suggested rice and steamed vegetables.