1 ½pounds(680g)boneless skinless chicken breaststrimmed of all visible fat, cut into 1-inch pieces
1 ⅔cups(394ml)water
⅓cup(79ml)low sodium soy sauce
¼cup(59g)apricot jam
3tablespoonhoisin sauce
2tablespooncornstarch
1tablespoonbalsamic vinegar
2teaspooncanola oil
4clovesgarlicminced
1tablespoongrated fresh ginger
¼teaspoonred pepper flakes
Instructions
Adjust oven rack to upper-middle position and heat oven to 475 °F (246 °C). Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray.
Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread corn flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with corn flakes, pressing gently to adhere. Lay on prepared wire rack.
Spray chicken with oil spray. Bake until chicken registers 165 °F (74 °C) and coating is brown and crisp, about 12-15 minutes.
Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in a bowl. Heat oil in a 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.
When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve with steamed white or brown rice.
Notes
Source: Comfort Food Makeovers, America's Test Kitchen