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Categories:
chicken breasts milk flour bread crumbs salt freshly ground black pepper water soy sauce apricot jam honey hoisin sauce rice vinegar cornstarch vegetable oil garlic fresh ginger red pepper
Viewed: 35 - Published at: 2 years agoIngredients
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed and diced into 1-inch chunks
- 2 cups low fat milk
- 1 cup all purpose flour
- 1/2 cup panko bread crumbs
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup water
- 1/3 cup soy sauce
- 1/4 cup apricot jam
- 1/8 cup honey
- 3 tablespoons hoisin sauce
- 1 tablespoon Chin-Kiang black rice vinegar
- 2 tablespoons cornstarch
- 2 vegetable oil, plus 1/2-inch in saute pan
- 4 garlic cloves, finely grated
- 1 tablespoon fresh ginger, finely grated
- 1/4 teaspoon crushed red pepper flakes
Method
- In a medium bowl, pour milk over chicken pieces - set aside
- In a shallow dish, combine flour, bread crumb, salt and black pepper - set aside
- In a small bowl whisk water, soy sauce, jam, honey, hoisin sauce, vinegar, and cornstarch until well combined
- Heat 2 tsp. oil in a large saute pan over medium heat, add garlic, ginger, and pepper flakes. Cook until golden brown, about 2 minutes. Whisk in soy sauce mixture, bring to a boil then lower to simmer and cook until thickened, 5-10 minutes. Remove from heat and keep warm.
- Meanwhile, heat 1/2" oil in large skillet over medium heat. Dredge milk-soaked chicken through flour mixture and pan fry in oil until browned and chicken pieces register 160 degrees on an instant read thermometer, about 5-7 minutes. (Turn once to fry both sides)
- When chicken is cooked, return the sauce to a burner over medium heat and toss with the chicken to coat. Serve with steamed rice.
