Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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 remaining tablespoon vegetable oil, ginger, garlic and crushed red peppers to a saucepan on medium heat and cook for 30 seconds until fragrant.
  • 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.