Put the turkey chunks in a ziplock bag with 1/2 cup butte milk, 1 tbsp chili paste, and 1/4 cup rice vinegar. Refrigetate for 4 hours up to overnight.
When you're turkey is done marinating set up three bowls. One with your whole wheat flower, one with egg white mixed with 2 tbsp buttermilk, and a tsp flour, and one with bread crumbs. Preheat oven to 350F (~175C)
Coat the turkey pieces by first covering in flower, then egg mixture then bread crumbs. For more details on this method, please see my Baked Chicken Parmesan Recipe.
Transfer each turkey bite to a plate after breading. For more details on this method, please see my Baked Chicken Parmesan Recipe.
Place the turkey on wire racks and then cook in the preheated oven for about 20 minutes or until the turkey bites reach an internal temperature of about 160F.
While the turkey is cooking you can prepare the sauce. Combine honey, brown sugar, garlic, ginger, chili oil, remaining chili paste, soy sauce, remaining rice vinegar in a sauce pan, cook over medium high heat until boiling. Combine corn starch with 1/8 cu water and mix well. Then add corn starch to the sauce. Making a slurry with the corn starch first will prevent clumping. Reduce heat and simmer until the turkey bites are ready.
Remove turkey from the oven and place in a container with a lid.
Pour sauce over turkey bites, cover and toss to coat. Garnish with scallion greens and sesame seeds.
