Preheat oven to 400F and spray a wire rack with nonstick cooking spray over a baking sheet. Set aside. (You can bake directly on a baking sheet if you don't have a rack.)

Whisk the egg, 1 tablespoon of soy sauce, and 1 tablespoon of red wine vinegar, and black pepper together in a large bowl. Cut 3 large chicken breasts into small pieces and add to the egg mixture.

Mix the breadcrumbs and parmesan in a shallow bowl. Add about a tablespoon of the egg mixture to the breadcrumbs and stir together to create a few small clumps.

Coat the chicken pieces in the breadcrumbs and add to the wire rack. If you have leftover egg mixture and breadcrumbs, you can run a few pieces back through a second time.

Bake for 14-16 minutes or until the largest pieces reach an internal temperature of 165F.

While the chicken bakes, prepare the ginger, garlic, scallions, and remove the chiles from their packaging. Mix the remaining sauce, reserving 1/2 tablespoon of the sesame oil, ingredients in a bowl.

Add the 1/2 tablespoon of sesame oil the a large skillet over medium-high heat. Once hot, add the scallions, garlic, and ginger. Cook until fragrant, about 1 minute.

Add the chiles and cook for another 30-60 seconds before adding the liquid ingredients.

Continue cooking over medium-high heat, stirring often, until the sauce thickens. This will take about 5-7 minutes, just in time for the chicken to come out of the oven.

Reduce the heat to low and toss the baked chicken in the sauce before removing from the heat, topping with more scallions, sesame seeds, and serving with rice, steamed broccoli, or your choice of pairings.