My adaptation of this recipe: https://cafedelites.com/oven-fried-chicken-with-broccoli-honey-garlic-sauce/
For The Chicken:
6 boneless chicken thighs
Bowl 1:
1/2 cup all-purpose flour
Bowl 2
2 large eggs
2 tablespoons milk
1 teaspoon garlic powder or granules
1/2 teaspoon salt (or to taste)
1 teaspoon paprika (sweet or smoky)
Bowl 3
2 cups Panko breadcrumbs
1/3 cup vegetable oil
2 tablespoons chopped fresh parsley leaves, to serve
For The Honey Garlic Sauce:
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar(or white or apple cider) optional**
- 2-3 cloves garlic crushed
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- Preheat oven to 200°C. Line a baking sheet with baking / parchment paper or spray a nonstick tray with cooking oil spray; set aside.
- Cut chicken thighs into at least 3 pieces.Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. In the second bowl, whisk together eggs, milk, garlic powder, salt and paprika. In the third bowl, mix the Panko with the vegetable oil.
- Working one by one, evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining chicken thighs.
- Lightly spray each chicken thigh over the top with cooking oil spray. Bake for 25 minutes, or until golden brown. Check one of the thicker pieces to make sure it's cooked through.
- While the chicken is in the oven, prepare the Honey Garlic Sauce:In a small saucepan, combine honey soy sauce, vinegar (if using) and garlic. Bring to a simmer over medium heat, and quickly reduce heat to low. Pour the prepared cornstarch mixture into the saucepan and stir through until sauce thickens (about 2 minutes). Set aside and allow to cool.Serve immediately with the honey garlic sauce, rice and steamed broccoli or other vegetables.
