2 boneless, skinless, chicken breasts, cut into 1-inch chunks
1/4 cup all-purpose flour
2 large eggs, beaten
2 cups crushed Rice Crispies (I whizzed mine in the good processor until it resembled fine bread crumbs)
For the sauce:
1-1/2 cups chicken broth
1/3 cup hoisin sauce
1/4 cup rice vinegar
3 tbsp soy sauce
3 tbsp brown sugar, packed
2 tbsp cornstarch
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 Rice Crispies, 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.
I served this along side of “buttered rice” for the kiddos and plain for Mum and Dad, with several slices of fresh cucumber…dinner lasted less than half an hour 😃