Panko Crusted Chicken with Soy Sauce Glaze

My goal for this week was to prepare several recipes that I have been drooling over, from some of the blogs that I follow. It’s been a hectic week so I haven’t been able to cook much, but finally tonight I was able to prepare one of the dishes that I have been salivating over for weeks!! I found this on Kut’s Kitchen, and I am so glad that I finally got to eat it! It was easy to prepare and the sauce was so good! As warned, the sauce is very flavorful, so you don’t need a lot on the chicken…best served on the side for dipping. But it is an amazing sauce! And the chicken – so crunchy!! I love panko 🙂 This dish will definitely be making a recurring appearance in my kitchen!

Panko-Crusted Chicken with Soy Sauce Glaze
Source: Kut’s Kitchen

Ingredients:

For the chicken:

• 2 boneless, skinless chicken breasts, trimmed of fat
• 1/2 cup flour
• 1 egg,  beaten
• 1 cup panko bread crumbs
• 2 Tbsp  canola oil
• salt & pepper, to taste 

For Soy Sauce Glaze

• 2 Tbsp cornstarch
• 1 Tbsp water
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup granulated white sugar
• 1/3 cup brown sugar
• 1/8 tsp ground ginger
• 1/4 tsp garlic powder 

Preparation

1. In three separate bowls, place the flour, egg, and panko crumbs. Cut the chicken into slices, and season with salt & pepper. Heat the oil in a skillet over medium-high heat.
2. Dredge each slice of chicken in the flour, then the egg, then coat very well with the panko crumbs. Place chicken into skillet and cook until browned on the bottom, 3-4 minutes. Turn over and cook until bottom is browned and chicken is cooked through, another 2-3 minutes.
3. Meanwhile, combine all the glaze ingredients in a saucepan over medium heat. Simmer until sauce begins to thicken and bubble. If it is too thick, add water 1 tsp at a time until it reaches your desired thickness. Likewise, if it is too thin add cornstarch 1 tsp at a time to thicken.
4. Drizzle sauce lightly over the top of the chicken, and serve sauce on the side.