2 - 3 skinless and boneless chicken breasts
Pepper and salt to taste
1 cup panko bread crumbs
6 tablespoons honey
3 garlic minced
1 teaspoon onion powder
1/2 teaspoon cornflour add 1/4 cup water
1 tablespoon soya sauce
1 tablespoon sriracha sauce
2 tablespoon water
Preheat oven to 240°C . Cut chicken into bite-sized chunks. Season with salt and pepper.
Place panko crumbs on a plate and whisk eggs in a bowl.
Dip chicken pieces in egg and roll in breadcrumbs until fully coated and placed on a baking sheet lined with parchment paper.
Baked for about 30 minutes, turning after the first 15 minutes.
Preparing the sauce while the chicken is baking. Add all the sauce ingredients in a saucepan except the cornflour and water. Bring to a simmer. Combine cornflour and water well and pour into the saucepan. Stir until sauce boils again and cook until sauce thickens. Remove chicken from oven and place them in the sauce. Stir gently to coat the chicken well and pour into serving plate.