Crispy Baked Teriyaki Chicken

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When I saw this recipe for baked chicken at Annie's Eats, I put it on my list of recipes to try. I knew my kids would love it. I wasn't certain about my husband, however. Sometimes he balks at chicken -- he's just a beef kind of guy. But I'm trying to keep him alive a little bit longer, so I force-feed him boneless, skinless chicken breast quite often. He loved this recipe. I had him at the dipping sauce. He poured it on his white rice and even dipped his spicy broccoli in it. I did not follow the recipe exactly, but we liked it anyway. I did not want to purchase the Japanese alcohol -- just another thing to store away -- so I used what I had on hand and it was wonderful. I wouldn't change a thing. I have posted it the way I made it and I think it's more user-friendly for the average home cook. I upped the quantity on the sauce because I knew the kids would use it for more than dipping. And they did. I also upped the quantity on the chicken for our larger family. Posted as I made it.

Annie's picture is much better than mine, and I did not get the sauce in the pic, so pop over there to see how pretty it actually is.

Crispy Baked Teriyaki Chicken
serves 6-8

printer version

For the sauce:
1/4 c. soy sauce
1/4 c. orange juice
6 T. sherry
6 T. sugar

For the chicken:
1 cup all-purpose flour
1 t. garlic powder
2 t. salt
½ t. pepper
2 large eggs
3 cups panko breadcrumbs
4-5 boneless skinless chicken breasts
Nonstick cooking spray

To make the sauce, combine the soy sauce, orange juice, sugar and sherry 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 flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together with a few tablespoons of water. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.

Cut the chicken breasts into halves so that you have twice as many thin pieces. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one 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 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 (this kitchen tool comes in very handy).

Bake for 15 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 dipping sauce.

Serving suggestion: steamed white rice and Broccoli Arrabiata

Source: modified from Annie's Eats

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