Japanese Chicken Teriyaki Bites
Crispy baked chicken bites in a sweet and savory Japanese-inspired teriyaki sauce.
Ingredients
- ●1 pound, cut into 1-inch pieces chicken breast
- ●1/2 cup 1/2 cup all-purpose flourgluten-free flour substitute recommended
- ●1 cup 1 cup panko breadcrumbs
- ●2 eggs 2 large eggs
- ●1/4 cup 1/4 cup vegetable oil
- ●1/4 cup 1/4 cup teriyaki sauce
- ●1 tablespoon 1 tablespoon soy sauce
- ●1 tablespoon 1 tablespoon honey
- ●1 teaspoon 1 teaspoon grated ginger
- ●1/4 teaspoon 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a shallow dish, mix together flour, a pinch of salt, and a pinch of pepper.
- 3
In a separate dish, beat the eggs.
- 4
In a third dish, mix together panko breadcrumbs and a pinch of salt.
- 5
Dip each piece of chicken into the flour mixture, shaking off excess.
- 6
Dip the floured chicken into the eggs, making sure they're fully coated.
- 7
Finally, roll the egg-coated chicken in the panko breadcrumbs, pressing the crumbs gently onto the chicken to help them stick.
- 8
Place the breaded chicken on a baking sheet lined with parchment paper.
- 9
Drizzle with vegetable oil and toss to coat.
- 10
Bake for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
- 11
While the chicken is baking, mix together teriyaki sauce, soy sauce, honey, and grated ginger in a small saucepan.
- 12
Bring the sauce to a simmer over medium heat and cook until slightly thickened.
- 13
Once the chicken is done, toss it in the teriyaki sauce until the chicken is fully coated.
- 14
Serve hot and enjoy!
- 15
Optional: Serve with steamed vegetables or a side salad.