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.
Originally Submitted
5/22/2011
0 Out of 5 from
0 reviews
You can add this Crispy Baked Chicken with Teriyaki Sauce recipe to your own private DesktopCookbook.
