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1
Mix the first 5 ingredients for the marinade then lay the boneless chicken thighs into the marinade. Marinade for about 2-3 hours (equally on both sides).
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2
Using 3 separate containers, place the 1/2 cup of flour in the first one, the 2 eggs, 1/4 t. salt and 1/4 t. pepper in the second, and the Panko crumbs in the third.
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3
Remove the marinaded thighs one at a (Do not throw out marinade), and dredge each piece on both sides in first in the flour, then in the egg, and last in the Panko crumbs.
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4
Lay the chicken in a single layer onto a greased baking dish.
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5
Bake uncovered 40 -50 minutes at 350 degrees (until juices run clear).
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6
Prepare the sauce while meat is cooking by measuring the marinade which is left and pouring into a small sauce pan.
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7
Add enough water so that you will have 1 1/3 cups of liquid in the pan.
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8
Mix the 1 1/2 Tablespoons of cornstarch with the 3 Tablespoons of cold water then stir into the marinade and water mixture over slow heat.
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9
Add the 2 Tablespoons of brown sugar and the 1 Tablespoon butter.
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10
Simmer while the meat is cooking stirring regularly. It should be lightly thickened.
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11
when the meat is done.
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12
Drizzle the sauce lightly over the meat as each piece is placed on the plate.
