Asian Breaded Chicken Thighs
Preheat oven to 350F
4-6 skinless bone-in chicken thighs
1/2c teriyaki sauce
2 cloves of garlic, minced
1 tbsp. fresh ginger, minced
1c. all purpose flour
4 eggs, beaten
2c. Panko Jaoanese bread crumbs
Salt & Pepper to your taste
Combine the teriyaki sauce, ginger and garlic in a shallow dish
Add the chicken thighs and toss around until well coated.
Refrigerate for 1 hour or more.
Place flour in large plastic bag.
Beat eggs in a large shallow dish.
Put the bread crumbs in a 2nd large plastic bag with the salt & pepper.
Remove the thighs from the sauce, dredge in the flour, shake of the excess flour dip the whole thigh in the egg then shake in the bread crumbs til well coated. Do this with all the thighs. Place on a lightly oiled baking sheet.
Bake for 45 - 50 minutes or until the thighs are cooked and tender.
Serve with more teriyaki sauce, chinese greens, broccoli and baby corn. Enjoy