1lbboneless chicken breastcut into 1-inch pieces (thighs can be substituted if you prefer dark meat)
1cuppanko bread crumbs
1/2cuporganic unbleached flour
1extra large eggwhisked
Sauce:
2tbspwater
1/2cuporange juicepreferably fresh squeezed
1/4cupgranulated organic sugar
3tbsprice wine vinegar
1/8cuplow sodium soy sauce or coconut aminos
1clovegarlicminced
1tspfresh gingerminced
1tspsriracha
2tspketchup
2tspcornstarch + 1 tbsp water
*optional: add crushed red pepper for added heat
Instructions
Preheat oven to 400F. Spray a sheet tray with non-stick cooking spray. Dip chicken pieces in egg, then roll in flour, and then roll in bread crumbs until fully coated. Place on a baking sheet. Bake for 15-20 minutes until chicken is cooked through and lightly browned.
Add all sauce ingredients except the cornstarch and 1 tablespoon water. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook just until thickens, reduce heat. Add chicken to pan and coat in the sauce. Garnish with green onions!