An easy weeknight meal that perfectly combines sweet and heat with glazed and breaded chicken
Cut up your chicken thighs into bite size pieces and add them to a bowl
Add them to a large bowl then season with kosher salt, onion powder, 1/4 cup low sodium soy sauce, and 2tbsp sesame oil. Mix that all together then cover and refrigerate for at least 2 hours
Once the chicken has marinated for 2 hours, preheat your oven to 425 degrees Fahrenheit. Then your corn starch to the chicken and mix with your clean hands until the corn starch becomes a paste. Then, add in your panko breadcrumbs and ensure the chicken is thoroughly coated all over
Place the chicken pieces onto a baking tray with a wire rack and spray with a light coating of olive oil. Place into the oven for 18 minutes. And place on your rice (depending on how long it requires on the packet)
When the chicken is in the oven, roughly slice 6 green onions and add them to a mixing bowl. Also into that bowl add in your honey, sriracha, 1/3 cup soy sauce and 1tbsp of sesame oil and combine well
Once the chicken is out of the oven, immediately add it into the glaze and coat well. Serve over rice with a garnish of honey roasted cashews and an extra drizzle of the glaze!