Baked Sweet Chili Chicken
This recipe is built from Baked Orange Chicken. I personally liked this flavor better and it saves you steps! I chose my favorite Panda Express Sweet Chili Sauce to use.
Note: I am guilty of not measuring my dredging station ingredients, so you may need to adjust as I am eyeballing those! Those are pretty easy to eyeball though, and you can add as you need to. :)
Ingredients:
2 cups all-purpose flour
2 large Eggs, beaten
2 cups panko bread crumbs
1 lb. boneless skinless chicken breasts, cut into chunks
kosher salt
Freshly ground black pepper
Sweet Chili Sauce (My favorite is Panda Express)
2 cups cooked jasmine rice
Sesame seeds, for garnish
Sliced green onions, for garnish
Instructions:
Preheat oven to 400° and line a baking sheet with parchment.
Set up a dredging station with one bowl of flour, one of the eggs, and one panko. Dredge the chicken in flour, then coat in eggs and cover in panko. Season generously with salt and pepper, or you can add this to the panko.
Arrange chicken on a parchment-lined baking sheet and bake until no longer pink, 18 to 20 minutes.
Transfer the chicken to your plate or bowl and drizzle with the Sweet Chili Sauce. Serve over rice with bell peppers, snap peas, sesame seeds, and green onions.
