I made this recipe last week. I found it online on Annie’s Eats when I was searching for different chicken recipes. It was a great alternative to grilled chicken and paired well with yellow squash and zucchini. As you can tell, I don’t have a lot to say about this, but it made for a great food photo op! Ha! Happy eating!
For the sauce:
- 3 tbsp soy sauce
- 3 tbsp freshly squeezed orange juice
- 3 tbsp sake
- 3 tbsp sugar
- 3 tbsp mirin
For the chicken:
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 2 tsp salt
- 1/2 tsp pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 lb. boneless, skinless chicken breast (about 2-3)
- Nonstick cooking spray
To make the sauce combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, and reduce the heat to low, letting it simmer for six minutes, until slightly thickened. Remove from heat and set aside.
Preheat the oven to 475°F. In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or a pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
Butterfly the chicken breast into halves so that you have 4 to 6 pieces total. Lightly season both sides of the chicken piece with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides.
Shake lightly to remove any excess flour. Then dip it into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well.
Transfer to the prepared wired rack. Repeat with remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.
Bake for 15 minutes, until chicken is cooked through and the bread crumbs are golden. Let rest for a few minutes before slicing and serving. Serve with teriyaki dipping sauce. Enjoy!