Instructions

• Preheat oven to 400°F. Place an oven-safe wire rack on a large baking sheet; set aside.
• Pat 1½ pounds boneless skinless chicken breasts dry and cut into roughly 1-inch cubes; set aside.
• Set up three shallow stations: (a) in a shallow bowl beat 2 large eggs until combined, (b) spread 1/3 cup all-purpose flour on a plate, (c) in a medium bowl combine 1½ cups panko, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder; whisk to combine.
• Working with one piece at a time, lightly coat each chicken cube in the flour, shaking off excess; dip into the beaten eggs and allow excess to drip off; then press and roll the piece in the panko mixture until fully coated. Place coated pieces in a single layer on the prepared wire rack (do not overcrowd).
• Bake on the middle oven rack for 20 minutes, or until the chicken is golden and cooked through (internal temperature 165°F if using an instant-read thermometer).
• While the chicken bakes, make the sauce: in a small saucepan over medium-low heat combine 4 tablespoons low-sodium soy sauce, 2 tablespoons sesame oil, 3 tablespoons packed light brown sugar, 1/4 cup rice vinegar, 1 tablespoon grated fresh ginger, and 3 cloves minced garlic. Bring the mixture to a light simmer.
• In a small bowl whisk 1½ tablespoons cornstarch with the 2½ tablespoons water from the ingredient list until smooth. Stir this slurry into the simmering sauce and cook, stirring, until the sauce just thickens, about 30–60 seconds. Stir in 1/4 cup sesame seeds.
• When the chicken is done, transfer the pieces to a large mixing bowl. Pour the hot sauce over the chicken and toss gently to coat evenly.
• Sprinkle 1/4 cup chopped scallions over the coated chicken and serve immediately.