Ingredients
Sauce:
- ½ cup mayonnaise
- 1 - 2 tablespoons hot sauce or to taste like Cholula
- ½ cup sweet chili sauce
- 1 teaspoon rice vinegar
Breading:
- ½ cup cornstarch
- 2 eggs beaten with 2 tablespoons water
- ¾ cup all-purpose flour
- ½ cup Japanese panko breadcrumbs
- 1 teaspoon coarse salt or ½ teaspoon table salt
- ½ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 + ½ pounds boneless chicken breasts cut into 1 + ½-inch cubes
Instructions
Make the Sauce:
- In a small bowl whisk the sauce ingredients together. Cover and refrigerate.
- Preheat the oven to 425 degrees F. Lightly grease a large baking sheet.
Set up the dredging station:
- Add the cornstarch to a shallow bowl or plate and beat the eggs together in another. In a separate, wide shallow bowl or plate whisk together the flour, panko, salt, pepper and all the spices.
Bread the Chicken:
- One at a time coat the chicken pieces with the cornstarch then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting it on with your hands.
- Place them, not touching, on the baking sheet.
- Bake 12 - 14 minutes or until cooked through.
- Drizzle with some of the sauce and/or serve on the side for dipping. You can also toss the hot chicken tenders right in the sauce if you like.
Nutrition
Serving: 1grams