Did we just make adult chicken fingers? Yup.
Looking for another spin on our go-to stir fry dishes, we decided to try out baking chicken in the oven vs. tossing on the stove. Kicking it up a notch with some panko crumbs and a sweet and spicy saucy glaze, we found ourselves a winner.
This Honey Sriracha Panko-Crusted Chicken is perfect served over Basmati rice — we used this version here and loosely based our rendition off this recipe.
Honey Sriracha Panko-Crusted Chicken
Ingredients:
2 Boneless chicken breasts
2 Eggs
2 Cups of Panko bread crumbs
1 Sprig of scallions
For Sauce:
1/4 cup of honey
1/4 cup of soy sauce
2 tablespoons of Sriracha sauce (if you like it spicy!)
2 tablespoons of minced garlic
To start — preheat your oven to 375 degrees.
Slice your chicken breasts into one-inch pieces and place in a small side bowl.
Next, get ready to prep your egg wash. Grab a small plate and small bowl and set them on your counter. Add Panko breadcrumbs to one and the two beaten eggs to the small bowl.
Grab a baking sheet and add parchment paper to it and set on the side.
To start dunking, take piece of cut chicken > coat in egg wash > coat in panko crumbs and then place on the backing sheet. Repeat this step for all your cut chicken pieces.
Bake in the oven for 15-20 minutes until golden brown and toasted, then flip for another 3-5 minutes to other side gets toasted as well (if needed). Keep an eye to make sure they don’t burn.
Grab your Basmati rice and follow directions as directed. We cut the line and used the “boil in a bag” version because we’re kitchen hackers like that.
While chicken is baking, it’s time to make liquid gold — Honey Sriracha Garlic Sauce.
Add honey, soy sauce, minced garlic and Sriracha to a sauce pan and put over medium heat. Stir occasionally and bring to a boil — then turn down heat and cook for a couple more minutes.
Grab your sprig of scallions and chop off the white bottoms (and discard) — slice the top green parts and set aside for garnish at the end.
Take the chicken out of the oven once golden brown on both sides and cooked all the way through. Time to plate!
Place a good portion of Basmati rice on each plate and then top with equal amounts of chicken on each. Give the sauce one last mix from the stove and then pour over the chicken and rice on plate.
Sprinkle with scallions on top and you are ready to eat.
Rookie Chef 