New & Notable

Crispy Chicken Thighs & Spicy Citrus Mayo

with Roasted Broccoli & Sweet Potato

40 MIN

2 Servings

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From the Test Kitchen

In this flavorful dish, juicy chicken thighs coated in panko breadcrumbs achieve an irresistibly crunchy, golden brown exterior before getting drizzled with a unique sauce made from mayonnaise, sweet orange marmalade, chili crisp, and ponzu sauce. A duo of roasted sweet potato and broccoli finished with more pozu sauce makes for the perfect side.

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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Boneless, Skinless Chicken Thighs
8 oz Sweet Potato
8 oz Broccoli
1 Pasture-Raised Egg
1 cup Panko Breadcrumbs
4 tsps Chili Crisp Seasoning
2 Tbsps Orange Marmalade
2 Tbsps Mayonnaise
1 Tbsp Vegetarian Ponzu Sauce
2 Tbsps All-Purpose Flour

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Medium dice the sweet potato(es). Transfer the diced sweet potato(es) to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned broccoli in an even layer on the other side of the sheet pan. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Evenly top with half the ponzu sauce; carefully toss to coat. Taste, then season with salt and pepper if desired.

2 Bread & cook the chicken

Meanwhile, place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the egg(s) into a large bowl; season with salt and pepper. Beat until smooth. Between the seasoned breadcrumbs, seasoned flour, and beaten egg(s), evenly divide up to half the chili crisp, depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate. In a large nonstick pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken. Cook 6 to 8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

3 Make the sauce

Meanwhile, in a bowl, whisk together the orange marmalade, mayonnaise, remaining ponzu sauce, and as much of the remaining chili crisp as you'd like; season with salt and pepper.

4 Slice the chicken & serve your dish

Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Drizzle with the sauce. Enjoy!

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