I need to remember to take pictures of all of these recipes that we have been trying, but somehow I get so excited to dive in that I forget to take pictures. I found this recipe while I was looking for new cooking blogs to read. This is an easy dish and I was very impressed at how juicy the chicken was. We served with Asian Rice, Potstickers and Egg Drop Soup.
Crispy Baked Chicken with Teriyaki Sauce
½ cup all-purpose flour
½ tsp. garlic powder
2 tsp. salt
½ tsp. pepper
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts
Nonstick cooking spray
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 pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
Lightly season both sides of the chicken pieces with salt and pepper. Work 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. Once all the chicken pieces are in place, spray lightly with cooking spray.
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.
I used a bottle of Texas Teriyaki Sauce that I purchased in Fredericksburg. However, you can make your own. Here is the recipe that was listed on Annie's Eats.
3 tbsp. soy sauce
3 tbsp. freshly squeezed orange juice
3 tbsp. sake
3 tbsp. sugar
3 tbsp. mirin
Combine the soy sauce, orange juice, sake, 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.