Garnish with sesame seeds and chopped chivesoptional
Preheat oven to 350°F.
Place the flour, eggs and panko bread crumbs into three separate bowls.
Lightly coat the chicken in the flour, dredge through the eggs and coat with panko bread crumbs. Press the crumbs onto the chicken to make sure it is evenly coated.
Place a lightly sprayed cooling rack onto a baking sheet and arrange the chicken in an even layer. (If you don't have a cooling rack, lightly spray a baking pan and turn the chicken half way through the cooking time to ensure even browning).
Bake for 15-20 minutes until cooked through and the coating is golden brown.
Make the sauce
Combine the plum sauce, rice wine vinegar, soy sauce, ancho chile paste, sriracha sauce and cornstarch in a heavy saucepan and whisk over medium-high heat until it thickens.
Stir the baked chicken into the sauce and serve over steamed rice. Garnish with sesame seeds and chopped chives.
Store leftovers in the fridge, covered, for up to 4 days.