1/4 cup all-purpose flour
2 eggs, beaten
2 cups crushed cornflake cereal
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch chunks
3/4 cup chicken broth
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon tomato paste
2 tablespoons sugar
1/8 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
2 tablespoons water
Directions1.Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Place flour in a shallow dish, egg in another shallow dish, and cereal in a third shallow dish.
2.Dip each chicken piece in flour, egg, and cereal, coating completely. Place on baking sheet. Lightly spray chicken with cooking spray.
3.Bake 15 minutes, or until chicken is no longer pink in center and golden brown.
4.Meanwhile, in a small saucepan over medium heat, combine broth, vinegar, soy sauce, hoisin sauce, tomato paste, sugar, and crushed red pepper. Bring to a boil then reduce heat to low.
5.In a small bowl, whisk cornstarch and water. Slowly stir cornstarch mixture into broth mixture and cook 1 to 2 minutes, or until thickened. Place chicken in a large serving bowl. Pour sauce over chicken, toss until evenly coated, and serve.