A lightened-up, baked version made with half the calories. And it tastes even better than the original!
4.7 stars (6 ratings)
Ingredients
1 ½poundsboneless, skinless chicken breasts, cut into 1-inch chunk
¼cupall-purpose flour
2large eggs, beaten
2cupscrushed Corn Flakes
For the sauce
1 ½cupschicken broth
¼cuphoisin sauce
¼cuprice vinegar
3tablespoonsreduced sodium soy sauce
3tablespoonbrown sugar, packed
2tablespoonscornstarch
Instructions
Preheat oven to 450 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Working in batches, dredge chicken in flour, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.
Place onto prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 13-15 minutes.
In a large saucepan over medium high heat, combine chicken broth, hoisin, rice vinegar, soy sauce, brown sugar and cornstarch until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.