Soy Ginger Panko Chicken

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 one’s business (I used almost two inches of a fresh ginger root for this) and I don’t 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 doesn’t, 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!