1poundboneless skinless chicken breastscut into 1-inch chunks
2 large eggs, beaten
1 cup panko breadcrumbs
1/3 cup honey
2 Tablespoons soy sauce
1 Tablespoon Sriracha sauce
1/2 teaspoon garlic powder
1/3 cup warm water
1 Tablespoon cornstarch
For serving
2 green onions, thinly sliced
2 teaspoons sesame seeds
Instructions
Preheat oven to 400 degrees F. Lightly grease a large baking sheet, or cover with parchment paper.
In separate shallow dishes, place beaten eggs and panko breadcrumbs. In batches, dip chicken into eggs (shaking off excess), then coat in crumbs, pressing to coat.
Place pieces on baking sheet. Bake until golden brown and crisp, about 15 minutes.
Meanwhile, in a medium saucepan set to medium-high heat, whisk honey, soy sauce, Sriracha and garlic powder. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into saucepan until thickened, about 1-2 minutes. Pour over chicken and gently toss to combine.
Serve immediately over rice, topped with green onions and sesame seeds, if desired.