Jazz up your meals with this delicious and easy pan-fried chicken. It's paired with a wonderful sweet and spicy sauce and served over salad greens, rice, or noodles for a quick but flavored meal.
1poundchicken thighsor tenders or breasts, boneless & skinless
2largeeggs
1cuppanko breadcrumbscan sub regular breadcrumbs
¼teaspoonground cayenne pepperor red pepper flakes
Oil for cooking
For the sauce
2clovesgarlicminced
1Tablespoonsbrown sugar
⅓cupsoy
½TablespoonSriracha
1teaspoongrated ginger
2Tablespoonswater
1Tablespooncornstarch
2Tablespoonsgreen onion thinly sliced
Instructions
Add oil to a skillet 1 to 1 and ½ -inches of oil in the skillet. Heat to medium.
Beat eggs in 1 bowl. In another bowl mix panko bread crumbs and pepper. Dip chicken into egg then breadcrumbs.
Add chicken to the skillet and cook in small batches and don’t overcrowd the pan. Cook for 4 to 5 minutes on the first side, turn and cook for another 3 to 4 minutes. Remove from the skillet and set on a paper towel lined plate. Repeat with remaining chicken.
To make the sauce mix garlic, brown sugar, soy, sriracha and ginger in a small saucepan. Heat over med-high. In a small bowl, whisk together the cornstarch and water and add it to the sauce. Bring the sauce to a boil then reduce to a simmer until it gets thick. Stir occasionally. If it gets too thick you can add water 1 tablespoon at a time to thin it.
To serve dip each piece of chicken in sauce or pour sauce over the chicken. Garnish with green onion slices.