Full time: 40 minutes
You will need:
2 1/2 pounds bonless, skinless, chicken tenders (or breasts cut into 1 1/2" strips)
3 cups panko breadcrumbs
1 1/2 cup buttermilk
2 tsp garlic powder
1 tsp salt
(Just a note I make a double batch of sauce, we are a saucy family)
1/2 cup chicken broth
1/4 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp white vinegar
2 tbsp sugar
2 tbsp cornstarch
Let us begin:
Preheat oven to 400 degrees.
Place a wire rack over either some paper towels or a cutting board.
In a shallow wide bowl place panko.
Mix in the salt and garlic powder.
In a second bowl pour buttermilk.
Place chicken in buttermilk and push gently down to fully coat.
Move chicken into the panko and make sure to roll over to fully coat both sides.
Place coated chicken onto wire rack.
Continue to repeat above intil all chicken is coated. Let sit 5 minutes.
Move chicken onto baking sheet and place in oven for 20 minutes.
While this cooks, lets work on the sauce.
In a pot whisk together all ingredients.
Turn on heat to medium high and whisk until it develops a nice reddish color. It will happen fast.
Allow to come to boil, keep a close eye in it to prevent boil over. Once boiling reduce heat to low/simmer and keep cooking until chicken is done.
Remove chicken from oven and set to rest 3-5 minutes.
Here is a great resturant trick, pour half the sauce into a large mixing bowl.
Around to get sauce to coat up roughly 1/2 way up.
Add in chicken.
Pour over remaining sauce.
Toss or stir to fully coat. This will coat chicken evenly and all pieces will be equally saucy.
Serve and enjoy!