Ingredients
1 cup orange juice
1/4 cup soy sauce
1/2 cup sugar
2 tsp orange zest (2 oranges)
1/4 tsp dried ginger
1/4 tsp red pepper flakes
2 Tbls cornstarch
4 chicken breasts
1 cup flour
2 eggs beaten
1 1/2 cups panko bread crumbs
Preparation
In a small saucepan over medium-high heat, add the first six ingredients. As the glaze heats up, mix a bit of the glaze in a small bowl with the cornstarch. Stir to combine and then stir into the saucepan. Bring mixture to a boil and continue to cook until desired thickness (at least 20 minutes). Stir frequently. Strain into separate serving dish. Can be made ahead and reheated. The chicken can be baked at 450 degrees for about 15 minutes. Serve as whole breasts or cut into tenders or bites. First, in a small bowl with flour (salt/pepper), dredge pieces. In second small bowl with beaten eggs (salt/pepper), moisten floured pieces. Finally, in third small bowl with panko bread crumbs (salt/pepper), coat chicken pieces and place onto a baking sheet. Turn chicken half-way through baking. If you want crispier chicken, add cornstarch to the flour bowl. This recipe is great with rice and steamed broccoli. I also like to serve it with roasted carrots and parsnips.
