Asian Chicken Bites
4 boneless skinless chicken thighs cut into bite sized pieces
4 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried ginger powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon hot pepper powder
1/2 teaspoon black pepper freshly ground
1/2 teaspoon salt, light on salt since you're using soy sauce
2 tablespoons soy sauce or aminos
2 tablespoons brown sugar
2 tablespoons sorghum syrup
1 tablespoon spicy mustard
1 tablespoon toasted sesame oil
1 tablespoon white sesame seeds (reserve for top)
1 tablespoon olive oil for coating baking dish
Place chicken bites in a bowl, add cornstarch and toss well. Add remaining ingredients and toss well. Let marinate in the fridge for 2-4 hours. Take out of fridge and let sit for half an hour. Preheat oven to 350 F. Lightly coat bottom and sides of baking dish with olive oil. I used a 9x13 size dish. Place marinated chicken bites in single layer in baking dish. Sprinkle sesame seeds over the top. Bake for 30 minutes and serve with rice and a salad. Benefit of using sorghum instead of honey is that it stays more liquid. Since honey tends to burn in baking dish clean up is much easier using sorghum. These can be pan fried but it's so much easier to bake them. There will be leftovers if you can keep from eating too many bites. So tasty.
