Ingredients
Sauce
3/4 cup granulated sugar
1/2 cup apple cider vinegar
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
3 cloves garlic, pressed or finely minced
2 tablespoons cold water
1 tablespoon cornstarch
Chicken
1.25 pounds chicken tenderloins
1 egg
3 tablespoons cornstarch
3/4 cup panko
salt and pepper, to taste
3 to 4 tablespoons olive oil, plus more if necessary
1 tablespoon sesame seeds, optional for garnishing
Instructions
Make the Sauce
1. In a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
2. In a small bowl, add the water, cornstarch, and stir to combine.
3. Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently
Make the Chicken
1. Coat chicken in beaten egg.
2. Mix the cornstarch and panko and press chicken to densely cover.
3. In a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
4. After chicken has cooked though, reduce heat to low, add the sauce, coat chicken evenly, and allow it to simmer for a minute or two.
5. Optionally sesame seeds, and serve immediately.
