These were originally posted by Life’s Ambrosia, and I thought it was a great idea, as we’re always looking for new ways to serve chicken, love a crunchy breading, but appreciate it being healthier, and always like to have things a little spiced up. I had some black sesame seeds on hand, so I tossed them into the panko before I did the breading for some nice color and texture. These turned out great, and more than anything I’ll definitely be using the technique over and over again. Look forward to a baked chicken parmesan coming soon. Back to the recipe at hand though, these were a nice subtle heat that paired well with a tossed green salad lightly dressed with a creamy ranch. Yum!
- 1/3 cup Sriracha
- 1 Tbsp sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated fresh ginger
- 1 1/4 pound boneless, skinless chicken breasts cut into large chunks
- 1 egg
- 1 cup panko bread crumbs
- 1 Tbsp Black Sesame Seeds (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- In a bowl combine Sriracha, sesame oil, rice vinegar and ginger. Stir in chicken pieces and coat completely. Cover and marinate for 30 minutes.
- Preheat oven to 400⁰ degrees. Place a cooling rack on top of a baking sheet and spray lightly with non-stick spray.
- In one bowl beat an egg. In another bowl combine panko, kosher salt and garlic powder.
- Remove chicken from marinade, dip into egg and then dredge into bread crumbs. Place breaded chicken on prepared cooling rack. Repeat process until all chicken is coated.
- Once all chicken is breaded, drizzle the olive oil over the top and bake for 20 minutes. Turn on the broiler and broil for 2 minutes, the bread crumbs will brown slightly.
- Remove from oven, cooling slightly. Enjoy!