Delicious alternative to take-out
Preheat oven to 450 degrees. Line baking sheet with foil sprayed with cooking spray.
Cut the chicken into bite sized pieces.
Place flour into zip-top bag. Add chicken pieces and seal bag. Shake until all pieces are coated in flour. Set aside.
In a bowl, beat eggs until combined.
In a shallow dish add breadcrumbs.
Remove coated chicken pieces from flour and place in eggs. Coat completely. Remove pieces from eggs and place into breadcrumbs. Coat completely. Remove to prepared baking sheet.
Bake for 20-25 minutes or until cooked through.
While the chicken is baking prepare the sauce.
In a small saucepan combine 1 1/2 cups water, orange juice, rice vinegar, soy sauce, sesame oil, brown sugar, orange zest, ginger, garlic and red pepper flakes. Simmer over medium-high heat for 3-4 minutes.
In a small bowl or cup, combine cornstarch and 2 Tablespoons water. Mix thoroughly. Slowly stir in cornstarch mixture into sauce. It will thicken almost instantly. Reduce heat to low and allow to simmer until ready to use.
Once chicken is cooked through, remove from baking sheet to a large bowl. Pour sauce over chicken and toss to combine. Sprinkle sesame seeds and green onions over. Serve over steamed rice or with a side of steamed broccoli.
*Panko Breadcrumbs are just Japanese breadcrumbs. They are more crunchy than traditional breadcrumbs. They can be found in the same aisle as the flour and regular breadcrumbs.
*If you can find jarred, grated ginger that works just as well and is much easier than grating it yourself.