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Soondubu (Korean Tofu Stew)


4 people


30 minutes



– 1 lb. (0.4 kg) boneless and skinless chicken breasts, pat dry and cut into cubes – salt – ground black pepper – 2 large eggs, beaten – 1 cup panko or breadcrumbs – white sesame seeds, for garnishing – chopped scallions or chives, for garnishing HONEY GARLIC SAUCE: – 2 cloves garlic, finely minced – 4 tablespoons honey – 2 tablespoons soy sauce – 2 tablespoons Thai sweet chili sauce – 1/4 cup water – 1/2 tablespoon corn starch

Step 1

 Preheat the oven to 375°F (190°C).

Step 2

Season the chicken with salt and black pepper. Coat each piece of the chicken with the beaten eggs first, then roll in the panko. Repeat to nicely coat the chicken.

Step 3

Transfer the chicken to a baking sheet lined with parchment paper. Bake for about 12-15 minutes, or until the chicken turn golden brown. You might turn the chicken pieces over to bake the other side.

Step 4

 Mix all the ingredients for the Sauce in a small sauce. Whisk to mix well. Cook on low heat until the sauce slightly thickens.

Step 5

 Transfer the chicken out into a bowl and add the Sauce mixture. Gently toss to coat well. Garnish with the white sesame and scallions/chives, serve immediately.

HOW MANY CALORIES PER SERVING? This recipe is only 320 calories per serving.

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