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Categories:Viewed: 41 - Published at: 7 years ago
Ingredients
- 5 pieces Bonless, Skinless Chicken Breast Halves
- 1 box (8 Oz. Box) Panko Bread Crumbs
- 2 Tablespoons Flour
- 2 whole Eggs
- 1 dash Water
- 5 Tablespoons Ginger
- 1 teaspoon Sesame Oil
- 1/4 cups Soy Sauce
- 1/2 cups Chicken Stock
- 1 Tablespoon Cornstarch
- 3/4 cups Peanut Oil
Method
- First, pound the chicken breasts until they are flatter than you originally thought they could be.
- It makes cooking time much quicker.
- Put the panko and the flour into separate bowls and mix the eggs and water in another.
- Let those sit for a while while you get the sauce bit ready.
- Chop the ginger.
- You can change the amount here; my family loves ginger like no ones business (I used almost two inches of a fresh ginger root for this) and I dont expect you to use as much as we do.
- This is just what I did.
- Put the ginger into a small sauce pan with the sesame oil and let it saute for about a minute, or until you can smell the ginger over the oil.
- Add in the soy sauce and chicken stock and start it boiling.
- Meanwhile take out a ramekin and put your corn starch in there.
- Once the mixture gets to a boil, pour some into the ramekin and mix together with the corn starch before putting it back into the sauce pan.
- Let it reduce and take it off the heat.
- Heat it back up before you serve it though.
- Back to the chicken.
- Put the peanut oil into a heavy pan.
- It should get up to an inch or so.
- If it doesnt, put more in and let that heat up on medium high.
- Take your flattened chicken and lightly pat it in the flour, next the egg wash on both sides, and then press it into the panko, covering it completely.
- Do this for all of the pieces.
- When the oil is hot enough, put one or two pieces in at a time and let them cook for 5 minutes on each side.
- This can take a while and we want the chicken to stay crispy, so I just put them on a rack over a pan and put them in the oven at 350F to stay warm and crunchy.
- Once all the chicken is cooked and in the oven staying warm, go back to the sauce and heat it up again.
- It should have reduced to about a half a cup to a 2/3 cup by this point and should be thicker.
- Warm it up and put into a serving cup.
- Serve the chicken either whole or sliced with sticky rice and the sauce.
- Enjoy!