Crispy Baked Chicken with Citrus Teriyaki Sauce

Crispy Baked Chicken with Citrus Teriyaki Sauce
Ingredients:
For the sauce:
3 tbsp. soy sauce
3 tbsp. orange juice
1 tbsp. water
3 tbsp. sugar
3 tbsp. mirin

For the chicken:
½ cup all-purpose flour
½ tsp. garlic salt
½ tsp. pepper
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)


Directions:
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 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.

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.

Bake for 20-25 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 drizzled on top.