Crunchy Savory Citrus Chicken - cooking recipe

Ingredients

1 1/2 tablespoons fresh lemon zest (about 3 medium lemons)
1/2 cup fresh lemon juice
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless skinless chicken thighs
Coatings
1/2 cup flour
2 eggs, beaten
1/4 teaspoon black pepper
1/4 teaspoon salt
1 - 1 1/2 cup panko breadcrumbs
Sauce
2 tablespoons dark brown sugar, packed
1 1/2 tablespoons cornstarch
3 tablespoons cold water
1 tablespoon butter

Preparation

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).
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.
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.
Lay the chicken in a single layer onto a greased baking dish.
Bake uncovered 40 -50 minutes at 350 degrees (until juices run clear).
Prepare the sauce while meat is cooking by measuring the marinade which is left and pouring into a small sauce pan.
Add enough water so that you will have 1 1/3 cups of liquid in the pan.
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.
Add the 2 Tablespoons of brown sugar and the 1 Tablespoon butter.
Simmer while the meat is cooking stirring regularly. It should be lightly thickened.
when the meat is done.
Drizzle the sauce lightly over the meat as each piece is placed on the plate.