For the chicken
2 tablespoons mayonnaise
1 egg (any size), beaten
3 tablespoons (27 g) gum free gluten free flour
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/4 pounds skinless boneless chicken breasts, cut into 1 1/2 inch cubes
2 cups Panko-style gluten free bread crumbs or crushed gluten free cornflakes
Cooking oil spray
For the sauce
1 1/2 cups (12 fluid ounces) chicken stock
3 tablespoons (27 g) cornstarch
3 tablespoons (63 g) honey
2 tablespoons (27 g) packed light brown sugar
2 tablespoons rice vinegar
3 tablespoons (45 g) tamari or gluten free soy sauce
1 1/2 teaspoons toasted sesame oil
1 teaspoon garlic powder
1/8 teaspoon or less crushed red pepper flakes (optional)
Cooked white rice
1 to 2 tablespoons toasted sesame seeds
First, make the chicken. Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
While the chicken is baking, make the sauce. In a medium-sized, heavy-bottom saucepan, place the chicken stock and cornstarch, and whisk to combine well. Add the brown sugar, vinegar, soy sauce, sesame oil, garlic powder, and optional red pepper flakes and whisk to combine well. Cook the sauce over medium heat, whisking constantly, until the mixture simmers and begins to thicken (about 5 minutes). The sauce will continue to thicken as it cools. Once the chicken is baked, toss in the sauce, serve over brown rice and sprinkle the chicken evenly with toasted sesame seeds and scallions.
Originally published on the blog in 2013; photos, video, and much of the text new; chicken coating method based on Recipe Tin Eats less-mess technique.