ingredients
- 2 cups panko breadcrumbs
- 2 tbsp unsalted butter, melted
- ½ cup This Little Goat went to Hong Kong sauce, divided
- 3 tbsp grated parmesan cheese
- kosher salt
- ¼ cup cornstarch
- ¼ cup buttermilk
- 1 ½ lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
- ¼ cup mayonnaise
- ¼ cup dijon mustard
- 2 tbsp honey
preparation
- Preheat the oven to 350 degrees.
- Toss Panko with butter and 2 Tbsp Hong Kong sauce. Spread in a single layer on a parchment-lined baking sheet. Bake for 10-15 minutes, tossing once halfway through, until golden brown. Remove from the oven and let cool. Stir in the Parmesan and a pinch of kosher salt. Set aside.
- Increase the oven temperature to 375 degrees.
- In a shallow bowl, mix the cornstarch with 1 Tbsp kosher salt.
- In a large bowl, whisk together the buttermilk, ¼ cup Hong Kong sauce and mayonnaise.
- Dredge each chicken strip in cornstarch, then coat with the buttermilk mixture. Transfer coated chicken to the sheet tray containing the breadcrumbs. Press crumbs into the chicken to thoroughly coat each piece in a thick layer.
- Place a wire cooling rack on top of a rimmed baking sheet and spray with non-stick cooking spray. Transfer the chicken pieces to the rack and bake for about 20 minutes, until crispy and beginning to brown and the chicken is cooked through.
- Meanwhile, in a small bowl whisk together the dijon mustard, honey and remaining 2 Tbsp Hong Kong sauce.
- Serve warm chicken alongside Hong Kong honey mustard for dipping!
