This dish is great for football season! You can share with your friends as an appetizer, 1 chicken breast will serve 2 people. Or serve it up with your favorite vegetables or salad for dinner.
Ingredients
1lbChicken Breast Tenders
½cupcorn flakes- crushed, no sugar added, optional
¼cupCornstarch
¼cupEgg substitute
¼cupWater
½cupHoney
½tablespoonHot sauceTabasco
¼cupLow sodium soy sauce
1teaspoonCrushed red pepper flakes
½TablespoonOrange juice concentrate
2teaspoonsCornstarch
2teaspoonsWatercold
Instructions
Preheat oven to 350° F.
Trim chicken tenders if necessary, or, if you're using breasts, cut and trim 4-oz chicken breasts so that you have 4 pieces from each breast.
Coat the chicken pieces by dipping the chicken into the egg substitute and then tossing it in the cornstarch. Press lightly into crushed cornflakes for a crunchy version, or omit for a smoother version. Shake excess cornstarch and cornflakes from the chicken “wing” and place on a greased sheet tray.
Bake coated chicken in oven for 7-10 minutes or until internal temperature has reached 160 degrees. Once removed from oven, rest 5 minutes and the chicken will carryover cook to 165 degrees.
For the sauce, in a small sauce pan mix the honey, hot sauce, soy sauce, crushed red pepper flakes and orange juice concentrate on medium heat.
In a small bowl mix the cornstarch and cold water, making cornstarch slurry.
Once the sweet and spicy sauce has come to a simmer, add the cornstarch slurry to thicken the sauce. Add more or less to adjust thickness.
Toss the baked chicken with the sauce and enjoy!
Video
Spa Index Kitchen Notes
The crushed cornflakes are entirely optional, but a light addition makes a crunchier chicken tender. We've also used crispy rice cereal to add that bit of crunch. In either case, be sure to select a natural no-sugar added brand.
Tried this recipe?Mention or tag @SpaIndex so we can share!