Crispy baked Teriyaki Chicken

When I decide what to make for dinner each week – I try to pick out a mix of new recipes that appeal to me as well as some old favorite staples.  I added this recipe to my list – expecting that we would like it – but I was not expecting to be so overwhelmed by how much I enjoyed it.  I mean – its really just baked chicken with a teriyaki sauce on the side.  But that sauce was so much better than I ever expected.  And when you keep the sauce on the side you are able to keep the chicken crispy and only add as much sauce as you like.  It was perfect.  Enjoy!   

Ingredients

For the sauce:

• 3 Tbsp. soy sauce
• 3 Tbsp. freshly squeezed orange juice
• 3 Tbsp. rice vinegar or 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 breasts (about 2-3)
• Nonstick cooking spray

Directions

1. To make the sauce, combine the soy sauce, orange juice, rice vinegar, sugar and mirin in a small saucepan.  Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened.  Remove from the heat and set aside.

2. Preheat the oven to 475˚ F. 

3. In a nonstick frying pan, toast the panko breadcrumbs until lightly browned, stirring occasionally.  Set aside in a shallow dish. 

3. In another shallow dish, whisk together the flour, garlic powder, salt and pepper.  In a separate bowl, lightly beat the eggs together.  Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.

4. Butterfly the chicken breasts into halves so that you have 4-6 pieces total.  Lightly season both sides of the chicken pieces 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.  Then dip into the eggs and shake gently to remove any excess.  Finally place in the panko, turning to coat well.  Transfer to the prepared wire rack.  Repeat with the remaining chicken pieces. 

5. Once all the chicken pieces are in place, spray lightly with cooking spray.

6. Bake for 15 minutes, until the chicken is cooked through and the bread crumbs are golden.  Let rest a few minutes before slicing and serving.  Serve with the teriyaki dipping sauce.

Source: seen on Annie’s Eats who slightly adapted from The Steamy Kitchen Cookbook by Jaden Hair

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