Crispy Mustard Panko-Crusted Chicken (Oven-Baked)

Ingredients

• 350 g (approx. 12.5 oz) Chicken Thighs
• 10 g Grainy Mustard:
• 20 g Japanese Worcestershire Sauce: (Recommended: Kagome brand)
• 20 g Chuno Sauce (Semi-thick Japanese Sauce):
• 10 g Garlic (Minced):
• 40 g Panko (Bread Crumbs)
• 25 g Cooking Oil

Steps

1. Prep: Preheat your oven to 230°C (446°F).
2. Clean the Chicken: Pat the chicken dry with paper towels. Trim off any excess fat or tendons.
3. Cut: Slice the chicken into bite-sized serving pieces.
4. Marinate: Combine grainy mustard, Worcestershire sauce, Chuno sauce, and minced garlic in a bowl. Marinate the chicken in this mixture for 1 hour to let the flavors soak in.
5. The "Crunch" Factor: In a separate bowl, mix the panko breadcrumbs with oil until the oil is evenly absorbed.
6. Coat: Toss the marinated chicken in the oiled panko, pressing gently to ensure an even coating.
7. Arrange: Place a wire rack on a baking sheet and arrange the chicken pieces skin-side up. Sprinkle any remaining panko and garlic over the top.
8. Bake: Place the sheet on the middle rack. Bake for 25 minutes.
9. Tip: If the top starts browning too quickly, loosely cover with aluminum foil to prevent burning while the chicken finishes cooking.