2lb chicken filets
Salt & pepper, to taste
2 large eggs
2 cup Panko
1 1/3 cup honey
8 cloves garlic, minced
½ cup soy sauce
1-2 tbsp Sriracha
1 tbsp cornstarch
4 green onions, sliced thin
Toasted sesame seeds
Preheat the oven to 400°
Lightly spray 2 foil cookie sheets with butter spray.
Cut each chicken filet in half (or thirds depending on how big) you are looking to get nice size strips. Salt and pepper the strips.
Whisk the eggs in a pie plate. Add the panko to another pie plate.
Coat the chicken with egg and place in the panko, pressing to coat the entire strip.
Place the chicken on the prepared foil cookie sheet and bake for about 20 minutes or until light brown.
While the chicken is baking, prepare the sauce. In a large frying pan add the honey, garlic, soy sauce and Sriracha. Cook over medium heat.
Add the cornstarch to 1/3 cup of water and while the sauce is simmering add a little at a time until just thickened. The thickness of the sauce is really a personal choice. If you like a more sticky honey chicken add more if you like it a little more like a sauce, add less.
Add the chicken to the sauce and turn to coat. Sprinkle the chicken with some toasted sesame seeds and green onions and serve.