2 lbs. boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 c. flour
2-3 eggs, beaten
2 c. Panko bread crumbs (plain)
1 (14.5 oz.) can chicken broth
1/3 c. hoisin sauce
1/4 c. rice wine vinegar
4 Tbs. soy sauce
3 Tbs. brown sugar
2 Tbs. cornstarch
Preheat the oven to 450 degrees. Set a metal drying rack inside a jellyroll pan and spray with non stick cooking spray. Set up a station with flour in one flat dish (I used quiche pans), eggs in the next, and Panko in the final dish. Toss the chicken in the flour, making sure to get all of the excess flour off. Dip in the egg, and then toss in the Panko pressing down slightly. Spread out in an even layer on the baking rack. Bake in the oven for 14-16 minutes until the chicken is golden brown.
Meanwhile, combine the sauce ingredients in a large saucepan (you add the chicken later so make sure it's big enough. Whisk the ingredients together on medium high heat. Continue to whisk until the sauce starts to thicken (roughly 2-4 minutes). Remove the chicken from the oven and place into the sauce. Use a spoon and gently coat the chicken.
(Makes 8 servings, 6 WW points per serving.)