Sauce can be made up to 3 days in advance and stored in a tightly sealed container in the fridge. If crust gets too brown gently place a sheet of tin foil on top of chicken.įor sauce, combine gochujang, Dijon, honey and orange juice and whisk until smooth and creamy. Roast in oven on middle rack for 40-45 minutes, rotating tray halfway thru, until crust is a deep golden brown. Place all prepared pieces on a parchment lined sheet pan. Working one thigh at a time, thoroughly dredge in flour, then coat in egg mixture, and then completely coat in panko mixture, pressing to adhere. In a second shallow bowl, whisk together eggs, sriracha and salt and pepper to taste.

In a shallow bowl, combine flour, coriander and salt and pepper to taste. In a large pan over medium heat, toast the panko until pale golden brown-approximately 5-7 minutes. Remove from refrigerator 30 minutes before proceeding.

In a medium bowl combine chicken thighs with 1 tbsp five spice, orange juice, grapeseed oil, salt and pepper to taste. boneless skinless chicken thighsġ tbsp grapeseed oil or other neutral oilīread and Butter pickles, served alongside METHOD

Golden farms honey mustard