Crispy Baked Chicken with Teriyaki Sauce

Not long ago I did a post about my weekly menu planning process and I showed an example of our weekly menu board.  After seeing that menu, many readers requested the recipe for this crispy baked chicken with teriyaki sauce.  I was already planning on sharing it anyway, but after all the requests it was a done deal.  This recipe comes from The Steamy Kitchen Cookbook by the fabulous Jaden Hair.  After hearing good things about this book on blog after blog, I knew I needed a copy for myself.  As soon as it arrived I read it basically cover to cover and let me tell you, I am pumped.  It is chock full of recipes that I can’t wait to try, and by the time I finished looking through it I was practically (okay, literally) drooling.

This is the first thing I have made from the book and it was a great choice.  The chicken is baked with a coating of flour and panko to keep it crispy.  In fact, it uses the method from my very favorite chicken Parmesan for keeping the breading light and crisp, so I knew this would be a winner.  Having the teriyaki sauce on the side made this far better than any chicken teriyaki I have ever tried, that can be coated in an overly sweet and sticky sauce.  This way you can control exactly how much sauce you want to use.  I was having a hard time deciding on a side dish for this meal but eventually I settled on veggie fried rice from none other than Jaden once again.  Her shrimp fried rice is one of my very favorite dinners (also included in the cookbook), so I used the same basic recipe but minus the shrimp and with extra veggies added.  Great main dish, great side dish, great meal – case closed.

Crispy Baked Chicken with Citrus Teriyaki Sauce
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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: slightly adapted from The Steamy Kitchen Cookbook by Jaden Hair

45 Responses

  1. Annie, you are costing me money. Looks like I need Jaden’s cookbook too. The chicken looks very appetizing, with or without sauce.

  2. Oh my God. Not only is this a great looking dish BUT my hideously picky offspring just might eat it. Bookmarked!

  3. Now I have to buy Jaden’s cookbook! This looks like a yummy dinner that pleases even picky eaters!

  4. When I saw “crispy” and “baked” I made a beeline to this recipe. It looks and sound wonderful. I’m going to co-opt it for my own use. Thanks.

  5. yum Annie! we love baked chicken with panko but we’re always looking for a different way to serve it. it seems this sauce would be wonderful with it! thanks for sharing this one!

  6. I am always looking for new ways to cook chicken and this is definitely going on the list… my only problem is that I’ve never been able to find mirin when I’ve looked. I’ve never looked too hard though, so now I’ll pump up the search!

  7. This looks great! The best part is that I can make it without having to buy more than one or two ingredients. Thanks for sharing such a delicous and easy meal! This looks perfect for a weeknight.

  8. I’m anxiously awaiting the recipe for your ham sandwiches from Andrew’s bday party so hopefully that’s in pipeline of recipes you’ll be posting soon:) thanks for all of your efforts! I love your blog & recipes!

  9. omg, looks really yummy!

  10. I definitely need to get some panko crumbs and experiment with them. This recipe looks like a great chance to do that! Absolutely scrumptious, as usual!

  11. Yum! This looks so good! I’ll have to add it to this week’s menu because I’m dreaming about that crunchy coating now!

  12. This looks great! The panko on the chicken is perfect and that sauce would be so versatile!

  13. This looks so tasty!

  14. This looks and sounds great. I’m going to try it this week. I get tired of fried chicken. Thank you

  15. This looks like a perfect weeknight meal after a long day of work! I love that the chicken is baked so you don’t feel guilty drenching it in the delicious sauce 🙂

  16. So far I’ve done shrimp in the panko so I need to try chicken next! I love it with this Asian dipping sauce.

  17. OMG This looks soooo delicious! I’ve tried the panko breadcrumbs, but fried the chicken breasts instead (they give it that xtra crunch) can’t wait to try baking them. I’ve never made teriyaki sauce before, is there a substitute for the sake???? Thanks Annie, I just love your blog its simply inspiring!!!

  18. this was an AMAZING recipe! we just made it for dinner for my whole family (mother, father, grandmother, husband, son, and cousin) and everyone loved it! we’re going to use the leftover chicken in salad tomorrow with a ginger dressing! thank you sooo much for sharing this recipe with us!

  19. Wow, your photograph is beautiful! Can’t wait to try this recipe. Saw this on foodgawker and had to click over to your site. I love the look and feel of your site.

  20. I love panko coating! (And I love your menu system.) Thanks for sharing this lovely chicken recipe!

  21. Great recipe! I made this tonight for my husband and 4 year-old. They both loved it! I am a vegetarian, so I particularly loved how easily this all came together and the fact that I never had to handle the meat with my bare hands. 🙂 I am using the leftovers to make my husband a wrap for his lunch tomorrow! Thanks for sharing, Annie!

  22. I was one of the people hoping to find out what that recipe was. Thank you for sharing and now I am interested in this cookbook!

  23. I love crispy chicken and the teriyaki sauce looks great!!

  24. I love using panko..and I love chicken, so I need to make this soon! 🙂

  25. Definitely going to try this one!

  26. Lady Annie… first off, I wanna say I absolutely LOVE LOVE LOVE YOUR BLOG! the way its designed, so user friendly, easy to navigate.

    Second, I love how this recipe looks totally unhealthy, but it is healthy!!! WOW… I have to try this the next I buy chicken. Thank you! Beautiful photo.


  27. drat! I need the fried rice recipe too. 🙂

  28. That is about the crispiest breading I’ve ever seen on oven baked chicken. Very nicely done.

  29. Tried it tonight and loved it! Super crunchy and the citrus teriyaki sauce really makes it even better! Great with the fried rice. Thanks for sharing

  30. This looks great! Hubby likes fried chicken, but I like to be healthy, so this is a good compromise. Thanks for the recipe!

  31. MMmmmm I love recipes with Panko flakes! Sounds delicious, cant wait to try it!

  32. I made it Wednesday night and it was fabulous!

  33. I have officially started a folder with all of your recipes!! Love the blog and love this recipe, I always say I am going to use orange juice in a recipe and never do, but I will now!!! Thanks Annie!!

  34. Love the sound of this recipe! I too was looking for a substitution for the sake!

  35. Thanks for the recipe – I made it tonight along with fried rice. The sauce was really really good. It’ll be one of favorite family recipes from now on!

  36. We had this tonight and the chicken was great! My dipping sauce didn’t quite turn out how I hoped because I had to find substitutions for the sake and the mirin ( I don’t use alcohol in cooking). I tried searching for substitutes, but wasn’t really satisfied– any suggestions on how to make this without alcohol? Thanks!

    • Not really since it’s a large part of the sauce ingredients. I’d just look for a different sauce.

  37. Where do you buy sake and mirin? Do they have it at the grocery store?

    • I bought sake at the liquor store and I couldn’t find mirin so I just used a sub (don’t remember what it was, I believe more sake and sugar or something. You can Google.)

    • They sell both at the grocery store. The sake will be on the wine aisle. At my store, mirin was on the shelf right next to the soy sauces. (Mirin is a wine too, but I think the alcohol content is lower since it’s just a cooking wine)

  38. Yeah true. I go to Publix and they have a pretty large ethnic selection at my store.

  39. Thanks so much for this delicious recipe! We loved it. I didn’t want to buy sake just for this recipe, so I replaced with white wine. I know that was risky, but we still loved it. Also we put the sauce over the chicken & rice, and I wanted it a bit thicker, so I added corn starch. Not the most gourmet way to thicken a sauce, but it worked! Great recipe, definitely a keeper. Thanks for sharing!

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