Crispy Baked Chicken with Teriyaki Sauce

New policy here on Diet Starts Monday!: when a recipe is a bust, I'm not posting the step-by-step pics. I figure, what's the point, right?

Well kids, we're putting this policy into action today. I know, how convenient. I found a recipe online for the most delicious looking, faux-fried, chicken yummy perfection with a homemade teriyaki dipping sauce and started drooling. It looked like chicken katsu, one my favorite entrees from Hawaiian restaurants where the chicken is deep fried. Japanese restaurants also make something similar, but with pork. Mmmmm deep fried pork. Check it out the recipe here for yourself, why don't you? It's ok, I'll wait.

Doesn't that look just delish? Well, compare her glorious chicken with my hot mess above, and you have why this recipe was a bust. My chicken did not brown up at ALL, it was seriously was pale and scary in person. Maybe it's my oven? I considered putting it under the broiler to brown it up, but the broiler scares me (what?!? It gets too hot! Yes, I know that's the point).

The teriyaki sauce was good, but in my opinion, not really worth the effort to make at home when a good quality bottled sauce will do just fine. Here's the recipe below, if anyone else wants to give it a whirl.

Crispy Baked Chicken with Teriyaki Sauce

For the sauce:
3 tbsp. soy sauce
3 tbsp. freshly squeezed orange juice
3 tbsp. sake
3 tbsp. sugar
3 tbsp. mirin
For the chicken:
½ cup all-purpose flour
½ tsp. garlic powder
2 tsp. salt
½ tsp. pepper
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Nonstick cooking spray


To make the sauce, combine the soy sauce, orange juice, sake, sugar and mirin 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.  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.

Butterfly the chicken breasts into halves so that you have 4-6 pieces total.  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.

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.

Source: Annie's Eats