Prep 30 mins
Cook 40 mins
This chicken dish was created for RSC #15. I gave step by step instructions but it is an extremely easy and new way to make chicken for your family or guests. If you have never coated meat with Panko I think you will be as pleasantly pleased. Flavor abounds…encased in a crunchy coating and then is drizzled with a slightly sweet lemony savory sauce. Marinating not included in prep time.
- 1 1⁄2 tablespoons fresh lemon zest (about 3 medium lemons)
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup dark brown sugar, packed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 6 boneless skinless chicken thighs
- 1⁄2 cup flour
- 2 eggs, beaten
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1 -1 1⁄2 cup panko breadcrumbs
- 2 tablespoons dark brown sugar, packed
- 1 1⁄2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 tablespoon butter
- Mix the first 5 ingredients for the marinade then lay the boneless chicken thighs into the marinade. Marinade for about 2-3 hours (equally on both sides).
- Using 3 separate containers, place the ½ cup of flour in the first one, the 2 eggs, ¼ t. salt and ¼ t. pepper in the second, and the Panko crumbs in the third.
- Remove the marinaded thighs one at a (Do not throw out marinade), and dredge each piece on both sides in first in the flour, then in the egg, and last in the Panko crumbs.
- Lay the chicken in a single layer onto a greased baking dish.
- Bake uncovered 40 -50 minutes at 350 degrees (until juices run clear).
- Prepare the sauce while meat is cooking by measuring the marinade which is left and pouring into a small sauce pan.
- Add enough water so that you will have 1 1/3 cups of liquid in the pan.
- Mix the 1 ½ Tablespoons of cornstarch with the 3 Tablespoons of cold water then stir into the marinade and water mixture over slow heat.
- Add the 2 Tablespoons of brown sugar and the 1 Tablespoon butter.
- Simmer while the meat is cooking stirring regularly. It should be lightly thickened.
- when the meat is done.
- Drizzle the sauce lightly over the meat as each piece is placed on the plate.
Tangy citrus flavor with an oriental flair. Chicken and citrus flavors blend together well. Used fresh ground black pepper in the marinade and coating directions. In case you can't find them Panko bread crumbs are available in Bulk Food stores. I poured the reserved marinade into a 2-cup measuring cup then added the water to measure 1-1/3 cups. After drizzling the sauce over each serving I added a little extra fresh lemon zest for presentation. Next time, and there will definitely be a next time, I will use homemade chicken broth for the water but wanted to make recipe exactly as written for the RSC #15 contest.
I wanted to make this for RSC but I am sorry to say I ran out of time, but I was determind to make it and review it so we had it for supper and we loved it. I had mine with the sauce on the side, but DH had his smotherd in the sauce he said the best way to eat it. once again I had to remind him that i'ts only 5 stars you can give not 10 LOL. even without the sauce the lemon flavour comes through. I managed to get the real bread crumbs for this mine were called ottogi bread crumbs but the girl in the chinese supermarket said they were just the same, and it was so worth it so crispy. It's very easy to put together, I marinated it for a bit more than the three hours, and the baking time was just right. Thank you for a wonderful recipe, and I am so sorry I ran out of time.
It looks like a long recipe that'll take forever, but it was actually a snap to do. Tasty, and actually tasted better the next day for lunch.