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
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
- 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.
- 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.
- 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.
- Drizzle sauce lightly over the top of the chicken, and serve sauce on the side.