Description
Heaped over a steaming bowl of rice, this crispy weeknight chicken dinner is the kind of meal that everyone in the family can get behind.
Excerpted from PREPPY KITCHEN SUPER EASY: 100 Simple and Versatile Recipes. Copyright @ 2024 by John Kanell. Photography Copyright © 2024 by David Malosh. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
Ingredients
FOR THE ORANGE GLAZE
1⁄2 cup (150g) orange marmalade
Grated zest and juice of 1 large orange
3 tablespoons rice or white wine vinegar
3 tablespoons soy sauce
1⁄2 teaspoon ground ginger or 1 teaspoon grated fresh ginger
1⁄2 teaspoon garlic powder or 2 garlic cloves, minced
1⁄4 teaspoon red pepper flakes (optional)
1 teaspoon toasted sesame oil
FOR THE CHICKEN
Cooking spray
2 cups (120g) panko breadcrumbs
4 teaspoons vegetable oil
2 large eggs
1 teaspoon salt
2 boneless, skinless chicken breasts (about 11⁄2 pounds/625g total), cut into strips or bite-size pieces
1⁄2 cup (56g) cornstarch
Cooked rice, for serving
Chopped green onions (green parts only), for serving
Instructions
1. MAKE THE GLAZE: In a large skillet, combine the orange marmalade, orange zest and juice, vinegar, soy sauce, ground ginger, garlic powder, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat. Cook until the glaze is slightly thickened, about 3 minutes. Remove the pan from the heat and stir in the sesame oil. Cover to keep warm.
2. MAKE THE CHICKEN: If baking the chicken, preheat the oven to 425ºF. Use convection, if you have it. Lightly coat a baking sheet with cooking spray and set aside.
3. For all cooking methods, combine the breadcrumbs and vegetable oil in a medium bowl. Rub the breadcrumbs between your fingers until they are evenly coated in the oil. Set aside.
4. In another medium bowl, beat together the eggs and salt until well blended.
5. In a large zip-top bag, combine the chicken pieces and the cornstarch. Seal and shake the bag until the chicken pieces are separated and well-coated.
6. Working in batches, remove the chicken from the bag, shaking off any excess cornstarch. Add the chicken to the egg to coat, allowing the excess to drip off. Dredge the chicken in the breadcrumbs to coat, lightly pressing to help the breadcrumbs adhere. Place the coated chicken pieces on a plate.
7. IF AIR FRYING THE CHICKEN: Lightly coat the air fryer basket with cooking spray. Arrange the chicken in a single layer in the basket with room between the pieces. (You’ll likely need to do this in two or three batches.) Generously coat the chicken with the cooking spray.
Air fry at 400ºF for 5 minutes. Turn the chicken, spray again, and cook for another 3 to 5 minutes, until the chicken is browned and cooked through. Transfer to a clean plate and cover loosely with foil to keep warm while you repeat with the remaining chicken.
Reheat the sauce over medium heat, add the chicken, and toss to coat well. Serve the glazed chicken over rice sprinkled with the green onions.
IF BAKING THE CHICKEN: Arrange the chicken in a single layer on the prepared baking sheet. Generously coat the chicken with cooking spray. Bake for 10 minutes, then flip the pieces, spray again, and continue baking for about another 5 minutes, or until the chicken is golden brown and cooked through.
8. Reheat the sauce over medium heat, add the chicken, and toss to coat well. Serve the glazed chicken over rice sprinkled with the green onions.
Notes
If you don’t have orange marmalade, you can use the grated zest and juice of a second orange combined with 1⁄3 cup firmly packed light or dark brown sugar. If the sauce is too thin, dissolve 2 tea- spoons of cornstarch in 1 tablespoon of water, stir it into the sauce, and bring to a simmer.
Nutrition
- Serving Size: Serves 4 to 6