Ingredients
1 cup panko breadcrumbs
2 pounds chicken thighs , boneless skinless
2 large eggs , beaten
1/2 cup flour
1 tablespoon vegetable oil , divided
1 1/2 tablespoons ginger , minced
2 teaspoons garlic , minced
1/2 teaspoon crushed red pepper
1 tablespoon cornstarch
2 tablespoons rice wine (white wine works too)
1/4 cup orange juice , from the orange
1 teaspoon sesame oil
3 tablespoons low sodium soy sauce
10 tablespoons sugar
10 tablespoons white vinegar
1 orange , zested
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat the oven to 400 degrees and add the panko to a food processor and pulse until the crumbs are much smaller, like regular breadcrumbs.
- Add the panko to one bowl, the chicken (cut into small chunks) in a second bowl, the eggs in a third bowl, and the flour in a fourth bowl.
- Dip the chicken pieces into the flour, then egg, then breadcrumbs and place on baking sheet, then spray with cooking spray (or brush lightly with vegetable oil).
- Bake for 20-25 minutes, while the chicken is baking, make the sauce.
- Add the rest of the sauce ingredients, bring to a boil until it thickens then turn off the heat and wait for the chicken to finish baking, then toss the chicken with the sauce and serve.
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