Baked Panko Chicken with Citrus Teriyaki Sauce
For the sauce:
3 TB soy sauce
3 TB. freshly squeezed orange juice [* I like to add a splash more for a more pronounced Citrus taste*]
3 TB. sake [ I used wine, merlot]
2 TB sugar
1 or 2 TB honey
2 TB. Mirin
For the chicken:
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
2 large eggs
2 cups Panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Nonstick cooking spray
To make the sauce, combine the soy sauce, orange juice, sake, sugar, honey, 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.
- Preheat the oven to 475˚ F.
- In a shallow bowl or pie plate, whisk together the panko, garlic powder, salt and pepper.
- In a second bowl, lightly beat the eggs together.
- Place a wire rack over a baking sheet and spray thoroughly with nonstick cooking spray.
- Flatten to half inch thickness with a mallet of your choosing.
- Working with one piece of chicken at a time, dredge the chicken in the eggs to coat both sides.
- Then dip into the panko mixture, press to coat completely, then shake gently to remove excess.
- Transfer to the prepared wire rack. Repeat with the remaining chicken pieces.
- Once all the chicken pieces are in place, spray thoroughly with cooking spray.