Description
Coated in corn flakes and baked until crispy, this easy version of the take-out classic is then tossed in a not-too-sweet sauce with red chilies.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
- ¼ cup all-purpose flour
- 2 large egg, beaten
- 2 cups crushed Corn Flakes
For the sauce:
- ¾ cup chicken broth
- ½ tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1½ tsp sriracha sauce
- 3 tbsp rice vinegar
- 1½ tbsp granulated sugar
- 2 tbsp corn starch mixed with 2 tbsp water
Optional:
- 1 tsp sesame oil
- dried red chili flakes
- sesame seeds
Instructions
- 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 chilies, this is the time to add them.
- Turn the heat off, transfer to a plate and serve immediately.
- Category: Main