Honey-Sriracha Baked Chicken Poppers
2 lbs boneless skinless chicken breasts, cubed
1/2 cup cornstarch
1.5 cups panko breadcrumbs
1/3 cup honey
1 tbsp sriracha
1/4 cup brown sugar
2 tbsp rice vinegar
1 tbsp lime juice
Preheat oven to 400. Prepare a baking sheet by placing a cooling rack on top of the baking sheet and spraying with nonstick spray.
Place the cornstarch on a plate. Place the eggs in a separate bowl and beat. Place the breadcrumbs on another plate. Dip the chicken in the cornstarch, then the eggs, and then the breadcrumbs. Place the chicken on the prepared baking sheet. Repeat with remaining chicken, leaving space between the pieces.
Cook at 400 for 20 minutes.
In a small pot, mix together the honey, sriracha, rice vinegar, and lime juice. Heat over medium heat. Bring to a boil and then lower to a simmer for about 5 minutes.
Remove the chicken from the oven, place in a bowl and pour the sauce over the chicken. Mix until the chicken is coated in sauce.