The whole family is going to love this Asian popcorn chicken - with a healthy twist!
250g, skinless chicken breasts, cut into 2.5cm pieces
Salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 cup Panko* breadcrumbs
FOR THE HONEY GARLIC SAUCE
1/3 cup honey, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon cornflour
2 green onions, thinly sliced
2 teaspoons sesame seeds
Preheat oven to 180c. Cut chicken into bite-size pieces, about 3cm by 3cm.
Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then in panko crumbs, pressing to coat.
Place chicken pieces on prepared baking dish. Place into oven and bake until golden brown and crisp, or about 15-20 minutes.
In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornflour and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
Serve immediately, garnished with green onions and sesame seeds, if desired.