Asian Crusted Marinated Chicken Thighs
Created by QueenBea on April 11, 2016
- Servings: 2
- Prep Time: 20m
- Cook Time: 45m
- Recipe #23458
Ingredients
- 1 pound chicken thighs (skin on bone in)
- FOR MARINADE
- 1/4 cup rice vinegar
- 1/4 cup water
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon fish sauce
- 1 tablespoon minced ginger (jarred)
- 1/2 tablespoon onion powder
- 1 teaspoon minced garlic (jarred)
- 1 teaspoon hot sauce (Sriracha sauce)
- 1 teaspoon sesame oil
- FOR BREADING
- 1/2 cup panko crumbs
- 2 tablespoons corn meal
- 1 tablespoon cornstarch
- 1 tablespoon garlic salt
- 1/2 tablespoon ground ginger powder
How to Make
-
Step 1: Pour all the marinade ingredients into a large re-sealable plastic bag and shake to mix. Add the chicken pieces and swish to coat; seal the bag removing as much of the air as possible and place in the refrigerator for six to eight hours.
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Step 2: Place the breading ingredients in a plastic bag and set aside.
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Step 3: Remove the chicken pieces from the marinade and toss into the bag with the breading mixture; shake to coat.
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Step 4: Place the coated chicken pieces on a parchment paper lined baking sheet and cook in a preheated 375 degree Fahrenheit oven for 40 to 45 minutes or until the chicken is cooked through and no longer pink in the middle. (The cook time will vary depending on how thick the chicken pieces are.)
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Step 5: Enjoy!
Nutritional Facts
- Serving Size: 1 (378.2 g)
- Calories 726.1
- Total Fat - 42.3 g
- Saturated Fat - 11.1 g
- Cholesterol - 222.3 mg
- Sodium - 2944.2 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 3.3 g
- Sugars - 2.8 g
- Protein - 44.8 g
- Calcium - 91.2 mg
- Iron - 4.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.5 mg