Preheat your oven to 450 degrees Fahrenheit. It's essential to get the oven hot enough to achieve that crispy texture. Looking for the right temperature is key to a perfect bake.
Line a baking sheet with foil and grease it well. This will prevent the chicken from sticking and make cleanup a breeze.
Prepare your chicken breast by cutting it in half horizontally. This is called butterflying, and it ensures even cooking and tenderness. Make sure both pieces are the same thickness for consistent results.
Salt both sides of your chicken pieces lightly. This enhances the flavor and draws out moisture, keeping the chicken juicy.
Set up your breading station with three containers: one for flour, one for the beaten egg, and one for panko. This organization helps streamline the process.
Coat your first chicken piece in flour, ensuring it’s fully covered. Shake off any excess; you want just enough to help the egg stick.
Dip the floured chicken into the beaten egg, letting any excess drip off. This step is crucial for achieving a crispy coating.
Finally, roll the chicken in the panko breadcrumbs, pressing gently to adhere. This breadcrumb layer is what gives the chicken its signature crunch.
Place the coated chicken onto the prepared baking sheet. Repeat the process for the second piece of chicken.
Lightly spray the tops of the chicken with cooking oil to encourage browning during baking. It’s a little trick that makes a big difference!
Bake in the preheated oven for 15 to 20 minutes. Keep an eye on it; you want the internal temperature to reach 160 degrees Fahrenheit. The chicken should be golden brown and crisp.
Once done, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, keeping it moist.
While the chicken is baking, prepare the sauce. In a small bowl, whisk together the soy sauce and cornstarch until smooth. This ensures there are no lumps in your sauce.
Add the soy sauce mixture along with the remaining sauce ingredients to a small saucepan. Bring it to a simmer over medium-high heat; if it starts boiling too vigorously, reduce the heat slightly.
Simmer for about 3 to 6 minutes until the sauce thickens. You want it to be just the right consistency for dipping. Remove from heat once thickened.
Slice the baked chicken breast into strips and serve it over a bed of white steamed rice, drizzled with the sauce. Add pineapple chunks on the side for a fresh touch.
Enjoy every flavorful bite!
