- 1 lb boneless chicken breast
- 1 cup cornstarch
- 2 tbsp vodka (see note)
- 1 large egg whisked
For the sauce
- 1/4 cup honey
- 1/4 cup + 2 tbsp orange juice
- 1/2 tbsp sriracha sauce or more, to taste
- 1 tbsp low sodium soy sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tbsp cornstarch + 2 tbsp water
Preheat oven to 375°F. Cut chicken into bite-sized pieces. In a small bowl, whisk egg with vodka. In another bowl, add cornstarch. Coat chicken in egg mixture and then roll in cornstarch. Place on large baking sheet lined with parchment paper. Repeat until all chicken is coated.
Bake chicken for about 15 minutes in top half of oven or until chicken is cooked. The chicken should have a pale yellow coating formed over it from the cornstarch and egg mixture.
While chicken is cooking, make the sauce. Add all ingredients except cornstarch + water into a small saucepan and bring to a low boil, stirring to mix. After letting the sauce cook for about 1 minute, dissolve cornstarch completely in water and then add to mixture. Stir and continue to cook until sauce thickens (about 1 minute).
After chicken is cooked, move chicken baking sheet into the bottom third of the oven. Turn oven to low broil. Let chicken cook for about five minutes or until chicken pieces turn light brown on top and crisp up. Make sure to watch your chicken closely so it doesn't burn.
Add finished chicken to saucepan and coat chicken pieces in sauce. Serve immediately. You can serve with rice if desired and garnish with fresh chopped scallions.
- If you are cooking gluten-free make sure to choose a gluten-free vodka brand.