Ingredients
Units
Scale
- 1 pound boneless chicken thighs, trimmed and cut into 1 1/2 - inch pieces
- 1 cup flour
- 3 egg whites and 1 tablespoon water, whisked together
- 2 cups panko
- Mazola Corn Oil, for drizzling
For the Sauce:
- 1 tablespoon Mazola Corn Oil
- 2 cloves garlic, minced
- 1/2 sweet onion or 1 shallot, finely chopped
- Juice of 1 large orange
- 1/4 cup low-sodium soy sauce
- 1/4 cup teriyaki sauce
- 2 tablespoons fresh chili paste
- 1 tablespoons apricot preserves
- 1 tablespoon dark brown sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Spring onions, chopped for garnish
- Toasted sesame seeds, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Begin by dredging the chicken pieces- first coat in flour, then egg wash, and finally, panko. Lay the pieces out on a baking sheet and drizzle with Mazola Corn Oil.
- Bake the chicken pieces until golden, about 12-15 minutes.
- In a large wok or skillet, heat oil with garlic and onions. Add the soy sauce, teriyaki, chili paste, apricot preserves, brown sugar, and orange juice. Stir until the preserves are cooked down and everything is incorporated. Now add the cornstarch slurry and stir until the sauce begins to thicken. Quickly add the baked chicken and toss until each piece is well coated.
- Top with spring onions and toasted sesame seeds if desired and serve alongside brown rice. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
