No deep fryer needed here because this chicken is 100 % baked! That’s right, it’s made in the oven and it comes out crunchy and crispy every time. It’s perfectly paired with a Citrus Teriyaki Sauce that is great for dipping, or even better just poured right over the chicken.
Japanese panko, the flaky and feather-light breadcrumbs, is the key ingredient to the crisp and the crunch. Each piece of chicken is coated with panko, then lightly covered with cooking spray before it is baked at a very high temperature that results in what looks and tastes like its deep fried…but it ain’t.
Make sure you don’t leave out the Citrus Teriyaki Sauce, and definitely don’t substitute it with another sauce. The chicken may have the crisp and the crunch but it’s really the sauce that makes the chicken taste so amazing. Serve it with steamed rice, over a bed of lettuce, or both. Enjoy!
Recipe adapted from The Steamy Kitchen Cookbook.
Baked Crispy Chicken With Citrus Teriyaki Sauce
A baked chicken recipe that gives you the look and taste of deep fried chicken.
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups (250g) panko breadcrumbs
- 1 pound (500g) boneless, skinless chicken breasts
- salt and freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- nonstick cooking spray
- FOR THE CITRUS TERIYAKI SAUCE:
- 1/3 cup soy sauce
- 1/3 cup orange juice (freshly squeezed)
- 1/3 cup sake
- 1/3 cup sugar
- 1/3 cup mirin
- Step 1 Preheat oven to 475 degrees F (245 degrees C)
- Step 2 Wash and cut the chicken pieces to your preferred sizes. Season both sides with a sprinkle of salt and black pepper (and garlic powder if using). Set aside.
- Step 3 Line up 3 shallow bowls next to each other and fill each one in this order from left to right: flour, eggs, panko.
- Step 4 Apply cooking spray over the surface of a large baking pan. Then place the pan next to the bowl of panko.
- Step 5 Now you will prepare the chicken. Work with a piece of chicken at a time. First lightly dredge a piece in the flour on all sides, then dip into the beaten eggs making sure the entire chicken is covered. Then press it into the bowl of panko and make sure you get as much panko on the chicken as possible. Then place the chicken piece onto the greased baking pan. When all the chicken is on the baking pan, spray each chicken with cooking spray. This will allow the panko to become crispy and crunchy.
- Step 6 Bake for about 15-20 minutes, or just until it’s lightly browned and chicken is cooked through. Let chicken rest for 5 minutes before cutting.
- Step 7 Make the sauce (while chicken is in the oven): In a saucepan bring all the ingredients for the Citrus Teriyaki Sauce to a boil. Turn the heat to low and let simmer for about 10 minutes, or until it becomes slightly thickened.
- Step 8 Serve with steamed rice, or over a bed of lettuce. You can serve the sauce on the side, pour it over the chicken, or both.