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Tuesday, May 24, 2011

Crispy baked chicken with Teriyaki sauce

We've finally found the ultimate way to make crispy chicken without using any oil or frying it - the kind of dish that screams unhealthiness (in the good way :D) while actually being healthy. It's simple to make and fast and just right for busy weekday evenings. You can make this chicken file with any kind of sauce you like or chop it up and mix it through your favorite salad, but try it at least once with the Japanese Teriyaki sauce - it's sour and tangy and sweet and spicy and delicate all in one :). Enjoy. 
Recipe source: Annie's Eats

Ingredients (serves 2):

  • 2-3 chicken breasts
  • 2 eggs
  • 50 g plain flour
  • 75 g breadcrumbs (we used Panko breadcrums)
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • Teriyaki sauce for serving (easy to find in large supermarkets, or easy to be made at home by mixing soy sauce, mirin etc)

Preheat the oven to 220 degrees Celsius. Cut the chicken breasts in half transversally (keeping their shape but only making them thinner - the cutting technique is called "butterflying" them, it's easy):

Season the pieces with salt and pepper on both sides and lightly beat the eggs in a bowl:

Arrange the flour on a plate and mix it with the garlic powder. Arrange the breadcrumbs on another plate:

Line a baking tray with baking paper. Take each piece of chicken and dredge it first through the flour, then through the egg and then through the breadcrumbs, coating it well all over:

Place on the baking sheet and repeat for the remaining pieces.

Bake in the preheated oven for 20-25 minutes until golden and crispy. Arrange on serving plates. Cut them into slices (but preserving their fillet shape):

Then pour the Teriyaki sauce in between the chicken pieces so each person can dip each bite of chicken in however much sauce they want. It's ready, dig in! :)

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