How to make orange-glazed crispy chicken

Ingredients

For the main course:

2 chicken fillets;
1 cup flour
1 cup bread crumbs
1 egg;
¼ glasses of milk;
salt.

For glaze:

1½ cups (360 ml) orange juice
¼ cups (45 ml) honey;
¼ cup (45 ml) soy sauce
2 teaspoons of starch;
1½ teaspoon grated ginger
1 clove of garlic (puréed)
hot sauce to taste.

Preparation

Divide the chicken fillet, peeled from the films, into pieces 2.5 cm thick. Prepare a "breading station": a plate with breadcrumbs (you can use large panko crackers), a separate dish with salted flour and an egg beaten with milk.

Dip the pieces of poultry in flour, dip in an egg and sprinkle with crumbs. To avoid washing your hands after each small batch of poultry, sprinkle the pieces with breadcrumbs and flour with one hand, and dip into the egg with the other.

Wait a minute for the crumb to adhere well to the surface of the piece, then transfer it to parchment and leave to bake at 210 degrees. After about 10 minutes, turn the chicken over and bake the same amount until browned on both sides.

Twenty minutes is more than enough to make the icing. Place all ingredients except the starch in a small saucepan and cook for about 5 minutes over medium heat. Strain to get rid of chunks of ginger and garlic - they have already given up their taste and aroma. Mix a small portion of the sauce with the starch and pour into a saucepan to avoid clumps.

Leave the icing to simmer for about 10 minutes, stirring occasionally. Readiness can be easily checked by dipping a spoon into the glaze: if it is covered with a thin even layer, you can remove it from heat.