1 pound chicken tenders cut into bite size pieces
½ cup egg substitute
¼ teaspoon garlic powder
¼ teaspoon paprika
salt and pepper
2 cups corn flakes crushed about 3 cups uncrushed
Sauce:
¼ cup soy sauce
¼ cup water
1 cup water and 1/2 teaspoon chicken soup base
½ cup brown sugar
2 tablespoons Hoisin sauce
1 tablespoon sake or dry sherry
1 tablespoon seasoned rice vinegar
1 cloves fresh minced or pressed garlic
¼ to ½ teaspoon Chinese chili paste
1 tablespoon and 2 teaspoons cornstarch mixed with1½ tablespoons water
1 teaspoon dark sesame oil
Chinese small red chili peppers for garnish – optional
Spray a large baking sheet with non stick cooking spray or line sheet with foil and spray with nonstick for easier clean up and set aside.
Combine all sauce ingredients together except for the cornstarch and sesame oil in medium sized sauce pan. Cook sauce over medium medium-high heat until sauce reaches a gentle boil. Stirring constantly add cornstarch to sauce and cook until thickened. Remove sauce from heat and stir in sesame oil. Cover to keep warm.
Preheat oven to 400 degrees. Combine chicken with garlic powder, paprika, salt, pepper and egg substitute mixing all ingredients together well. Coat each piece of chicken in corn flakes and place on baking sheet spaced about an inch apart. Chicken pieces should not touch. Bake chicken 10 to 12 minutes or until crispy and golden brown. Remove from oven turn heat off and transfer chicken to a serving dish. Return chicken to warm oven if not ready to serve.
If necessary, reheat sauce over medium-high heat stirring often until steaming. Drizzle sauce lightly over chicken pieces, do not cover or submerse chicken in sauce or it will become soggy. Serve immediately with sauce on the side and white rice, steamed without butter or salt.
Yield 4 servings w/o rice each at approximately 350 calories; 2 grams total fat; 0.2 gram saturated fat; cholesterol 55 milligrams; total carbohydrate 51 grams; 1.5 gram fiber; 30.4 grams protein and 1530 milligrams sodium.
Traditional recipe compares at 52 grams total fat and 750 calories per serving
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