In a shallow dish, toss turkey thighs with teriyaki sauce, garlic and ginger. Let marinate in the refrigerator for a half hour or more.
Place flour in a shallow dish. Place beaten eggs in another shallow dish, and the Panko crumbs and salt and pepper in a third shallow dish.
To coat, remove turkey thigh from sauce, leaving any sauce on the thigh intact. Dredge the thigh in the flour, shaking off any excess flour, then dip the whole thigh in the egg, coating completely. Finally dip thigh in the bread crumbs, coating well. Place on a lightly oiled baking sheet. Repeat with the other thighs.
Bake for 45 minutes or until turkey is cooked and tender. Drizzle with more teriyaki sauce and serve with baby corn and Chinese greens or broccoli.
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