3 cups crushed corn flakes (or panko crumbs)
1 1/2 lbs boneless, skinless chicken
1/2 cup all-purpose flour
2 eggs, whisked
2 tsp sesame oil
5-6 garlic cloves
1 tbsp ginger
1/4 tsp red pepper flakes
1/3 cup soy sauce
1/4 cup apricot jam
3 Tbsp hoisin sauce
2 Tbsp cornstarch
1 Tbsp balsamic vinegar
1 2/3 cups water
sesame seeds and green onion for garnish
1. Toast sesame seeds (make extra, 'cause they're a great addition to all kinds of dishes). You'll need about 1 1/2 pounds of chicken cut into roughly 1" pieces--dark or white, whichever you prefer.
2. We're gonna bread and bake the chicken 'cause it's healthier and less messy than frying.
Set up a breading station:
1. In a bowl, season 1 cup of flour with salt and pepper. In another bowl, whip 2 eggs. And in a third bowl set out your breading--use panko flakes or crushed cereal.
2. Coat each piece of chicken in flour, then egg, and then roll and coat with bread crumbs
and arrange on a greased baking sheet. When all the chicken is breaded and arranged on the pan, coat the top lightly with an oil spray. Slide the chicken into an oven heated at 400°F and allow to bake 20 minutes. When the chicken is golden and crispy, remove from oven and set aside.
3. In a bowl, combine soy sauce, hoisin sauce, vinegar, cornstarch and water. Mix well. Heat sesame oil in a skillet on medium high heat. Add pepper flakes, garlic and ginger. Saute for 2 minutes and then add sauce. Constantly stirring, allow the sauce to come to a simmer. When the sauce begins to bubble, continue stirring a few minutes until the sauce thickens into a syrupy consistency--this will happen quite quickly.
4. Add the chicken and stir, tossing the chicken until it is well coated with sauce. Transfer chicken and sauce to a serving dish and garnish with toasted sesame seeds and chopped green onion. Serve with rice or noodles. Enjoy!