Baked crispy chicken with citrus teriyaki sauce recipe

Ingredients

• ½ cup (50 g) all-purpose flour
• 2 eggs
• 1 cup (120 g) panko breadcrumbs
• 1 lb (500 g) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• Nonstick cooking spray

• 3 tablespoons soy sauce
• 3 tablespoons orange juice
• 3 tablespoons sake
• 3 tablespoons sugar
• 3 tablespoons mirin

1. In a saucepot, bring all ingredients for the Citrus Teriyaki Dipping Sauce to a boil. Turn the heat to low and let simmer for 6 minutes until slightly thickened.
2. Preheat the oven to 475°F (245°C).
3. Line up 3 shallow bowls. Put the flour in the first bowl, the eggs in the second (and beat with fork), and the panko in the third bowl. Also have nearby a sheet pan with a baking rack placed in it.
4. Pound each chicken breast to a ¼ to ½-inch (6 mm to 12-mm) thickness. Season each piece of chicken on both sides with salt and pepper.
5. You’ll work with one piece of chicken at a time. Lightly dredge a piece in the flour on both sides. Then dip in the beaten eggs, making sure that you coat the entire piece. Then, pat in the panko, pressing gently to adhere the crumbs. While the chicken is still in the shallow bowl with the panko, spray the topside with cooking spray. Place the chicken piece onto the baking rack with the side you’ve just sprayed facing down. Then spray the other side with cooking spray. Repeat with the remaining chicken pieces.
6. Bake for 15 minutes, until the chicken is cooked through. Let the chicken rest for 5 minutes, then cut into several pieces. To serve, lay a bed of shredded lettuce on a plate, top with the sliced chicken pieces and serve with the Citrus Teriyaki Dipping Sauce.