Baked Panko Chicken with Citrus Teriyaki Sauce

 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.  
Bake for 20-23 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  as a dipping sauce, *or*  I prefer it spooned generously over the top of chicken breasts and a side of broccoli.  

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