Crispy Baked Chicken with Teriyaki Sauce

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Posted by Katie on Apr 11, 2011 in Asian, Chicken, Main Dish | 4 comments

A few weeks back I invited my mom over for dinner on a whim, and had no clue what I was going to cook for dinner, which doesn’t happen often. I scoured one of my favorite blogs, Annie’s Eats, and found this amazing Crispy Baked Chicken from no-other than Jaden Hair, the author of The Steamy Kitchen Cookbook! Like Annie, I too, had heard many great things about this cookbook. This recipe looked easy and since I was in a crunch for time it worked well for my current dinner situation. The only problem was that I did not have mirin or sake on hand for the sauce. I was a bit concerned, but after a little research I found that you can use white wine and dissolve 1/4 teaspoon sugar for every 1/4 cup of wine. If you don’t have sake on hand, like myself, I substituted that for dry sherry, and it work just fine! I quickly whipped together the sauce, followed by the chicken. I quickly looked in my refrigerator and noticed

I had leftover white rice, and instantly decided to make my fried rice, sans the shrimp. All-in-all the meal turned out great! This is definitely an easy weeknight dinner to make!

Source: Annie’s Eats slightly adapted from The Steamy Kitchen Cookbook

Prep: 10 minutes

Cook: 15 minutes

Serves: 4-6

Ingredients for the chicken:

1/2 cup all-purpose flour
1/2 tsp garlic powder
2 tsp salt
1/2 tsp pepper
2 eggs
1-1/2 cups plain pank breadcrumbs
3 chicken breast
nonstick cooking spray

Ingredients for the sauce:

3 tbsp soy sauce

3 tbsp freshly squeezed orange juice

3 tbsp sake

3 tbsp sugar

3 tbsp mirin

Directions:

In a small saucepan combine the soy sauce, orange juice, sake, sugar and mirin. Bring to a boil then reduce the heat to low and let it simmer for about 6 minutes, until it’s slightly thickened. Remove from the heat and set it aside until the chicken is ready.

Preheat the oven to 475 degrees. In a shallow dish, whisk together the flour, garlic powder, salt and pepper. In a second shallow dish, beat the eggs together. Place the panko in a third shallow dish. Place a wire rack over a baking sheet and spray light with nonstick cooking spray.

Butterfly the chicken breast into halves so that you have 6 pieces of chicken total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with on 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 the chicken 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 (internal temperature reaches 165 degrees), and the bread crumbs are golden brown. Let the chicken rest for a few minutes before slicing and serving. Serve with the teriyaki dipping sauce.

4 Comments

Christine (Cook the Story)
April 12, 2011

I was actually just eyeing up this recipe in the copy of Jaden's book that I won (yay!) this weekend. So glad you tried it. Now I am even more convinced that I should give it a try too!

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ButterYum
April 13, 2011

Yum – love soy and mirin! I bet that sauce would be good on chicken and seafood too.

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Lisa
April 14, 2011

I just love it when chicken is made using panko. This looks real tasty.

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Sourkraut
April 15, 2011

I made this last night and it was super easy and a hit! I skipped the teriyaki sauce since my husband can't stand Asian food, especially soy sauce, but the taste and texture of the chicken reminded me so much of chicken fingers that I just dipped mine in a mustard sauce. Yum!

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