Line a rimmed sheet pan with parchment paper. Set oven to 375 degrees.
In a large bowl combine all the marinade ingredients:
Garlic, ginger, sesame oil, soy sauce, water, red pepper flakes, sesame seeds, honey and sweet chili sauce. Add in chopped up chicken.
Cover and chill for 30 minutes.
Meanwhile set up two pie plates for dredging . To one pie plate add the eggs- beaten.
To the other plate combine the flour and the panko bread crumbs.
Drain the mariande from the chicken after 30 of of marinating. Dip the chicken pieces into the egg and then roll into the flour and panko mixture to coat.
Place each chicken piece on the lined baking sheet taking care that the pieces do not touch. Lightly spray the dredged chicken with the olive oil spray.
Bake for 20-25 minutes until golden brown.
While the chicken is baking, in a small bowl combine the water and corn starch to create a slurry.
Add the slurry to a small sauce pan over low heat and add in the remaining sauce ingredients:
Soy sauce
Vinegar
Honey
Sesame oil
Honey
Garlic powder
Red pepper flakes
Sweet chili sauce
Bring the sauce ingredients to a simmer. Let simmer for 5 minutes adding more water if needed.
Remove chicken from the oven. Plate onto a serving platter. Pour half the sauce over the chicken and save half the sauce for dipping.
