Ingredients
1cupPanko Breadcrumbs
2lbschicken thighs,boneless skinless
2largeeggs,beaten
½cupflour
1tbspvegetable oil,divided
1½tbspginger,minced
2tspgarlic,minced
½tspred pepper,crushed
1tbspcornstarch
2tbsprice wine,or white wine
¼cuporange juice,fresh
1tspsesame oil
3tbspsoy sauce,low sodium
10tbspsugar
10tbspwhite vinegar
1orange,zested
Preparation
Preheat the oven to 400 degrees F. Add the panko to a food processor and pulse until the crumbs are much smaller, like regular breadcrumbs.
Add the panko to one bowl, the chicken (cut into small chunks) in a second bowl, the eggs in a third bowl, and the flour in a fourth bowl.
Dip the chicken pieces into the flour, then egg, then breadcrumbs and place on baking sheet, then spray with cooking spray (or brush lightly with vegetable oil).
Bake for 20 to 25 minutes. While the chicken is baking, make the sauce.
Add the remaining tablespoon vegetable oil, ginger, garlic and crushed red peppers to a saucepan on medium heat and cook for 30 seconds until fragrant.
Add the rest of the sauce ingredients, bring to a boil until it thickens then turn off the heat and wait for the chicken to finish baking, then toss the chicken with the sauce and serve.
