Ingredients
2broccoli heads
2tbspextra-virgin olive oil
2tspgarlicminced
salt and pepper
6chicken thighs
Salt and pepperto season
½cupall-purpose flour
1largeegg
2tbspmilk
1tspgarlic powder
¾tspsaltor to taste
1tsppaprikasweet or smoky
1 ¾cupsPanko breadcrumbs
⅓cupVegetable Oil
2tbspfresh parsley leaveschopped, to serve
½cuphoney
2tbspsoy sauce
2tbsprice wine vinegar
1tbspgarlicminced
2tspcornstarch
Preparation
Preheat oven to 390 degrees F. Line a baking sheet with baking paper. Set aside.
Add the broccoli to a bowl with the oil, garlic, salt and pepper, mix to combine. Set aside.
Season chicken with salt and pepper. Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. In the second bowl, whisk together eggs, milk, garlic powder, salt, and paprika.
In the third bowl, mix the Panko with the vegetable oil.
Evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
Place onto the prepared baking sheet and repeat with remaining chicken thighs.
Lightly spray each chicken thigh over the top with cooking oil spray. Bake for 25 minutes, remove from the oven and arrange the broccoli next to or around the chicken.
Place the chicken back into the oven to cook for a further 20 minutes, or until the chicken and broccoli is cooked through.
In a small saucepan, combine honey soy sauce, vinegar, and garlic. Bring to a simmer over medium heat, and quickly reduce heat to low.
Pour the prepared cornstarch mixture into the saucepan and stir until the sauce thickens. Set aside and allow to cool.
Garnish chicken with parsley and serve immediately with the honey garlic sauce.
