Step 1

Make the Sheet-Pan Chicken & Broccoli

Step 2

Preheat the oven to 400 F. Prepare a large sheet pan with parchment paper.

Step 3

In a medium bowl, combine the flour, cornstarch and salt, mixing with a fork until combined. In another bowl, add the eggs, mayonnaise and soy sauce, whisking until homogeneous. In a third bowl, add the panko breadcrumbs and sesame seeds, stirring to combine.

Step 4

Add the chicken pieces, one at a time, to the flour, tossing to coat well. Next, dip each chicken piece in the egg mixture, shaking off any excess. Finally, dip each piece in the breadcrumb mixture to coat. Arrange the chicken pieces on the prepared sheet pan.

Step 5

Add the broccoli florets and vegetable oil to a large mixing bowl and toss to coat. Place the broccoli florets evenly across the sheet pan with the breaded chicken pieces. It’s ok if the pan looks a little crowded — everything will shrink as it bakes.

Step 6

Bake for 20 to 25 minutes, until the broccoli has started to char and the chicken is cooked all the way through.

Step 7

Make the Sesame Glaze

Step 8

While the chicken cooks, prepare the glaze. Preheat a medium saucepan over medium heat. Add the vegetable oil, chili flakes, grated garlic, grated ginger and the white parts of the scallion and cook for 1 to 2 minutes until fragrant.

Step 9

Add the honey, soy sauce, rice vinegar, sesame oil and ketchup and whisk to combine. Bring the mixture to a boil for 2 to 3 minutes until it thickens, then turn off the heat.

Step 10

To Serve

Step 11

Toss the cooked chicken pieces in the glaze, getting an even coating. Replate the chicken on the sheet pan with broccoli and top with the remaining scallion greens. Serve with rice or noodles on the side.