This chicken dish has a subtle tang from the marinade and lovely Asian flavors from the breading. This is great served with a side of rice.
1 pound chicken thighs (skin on bone in)
1/4 cup rice vinegar
1/4 cup water
3 tablespoons GF soy sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon jarred minced ginger
1/2 tablespoon onion powder
1 teaspoon jarred minced garlic
1 teaspoon Sriracha sauce
1 teaspoon sesame oil
1/2 cup GF panko crumbs (I use the Kinnikinnick brand)
2 tablespoons corn meal
1 tablespoon cornstarch
1 tablespoon garlic salt
1/2 tablespoon ground ginger powder
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.
Place the breading ingredients in a plastic bag and set aside.
Remove the chicken pieces from the marinade and toss into the bag with the breading mixture; shake to coat.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.)
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.