Panko fried chicken and siracha sauce!. Satisfy Your Cravings With Our Wide Range Of Bright and Bold Flavors. Hot and spicy Sriracha sauce makes a tasty coating for these panko-crusted chicken fingers. The chicken pieces are coated with the sauce and panko crumbs, then they're baked to perfection.

Great recipe for Panko fried chicken and siracha sauce!. Ive tried several times to get the perfect crunch on chicken strips, or fish and chips, and this is by far the best and only method i use, panko is amazing. Add chicken and put in sealed plastic bag or covered glass dish. You can have Panko fried chicken and siracha sauce! using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Panko fried chicken and siracha sauce!

You need 2 of large chicken breasts (filleted in half lengthwise).
Prepare 2 cup of white rice.
You need 4 cup of brocolli (or any other veggie).
You need 1 box of japanese panko bread crumbs.
You need 2 of whole eggs.
You need 2 cup of all-purpose flour.
You need 1/4 cup of water.
You need of chicken bullion.
You need 1/2 cup of vegetable oil for frying.
You need dash of garlic salt.
It's dash of salt and pepper.
You need of sauce.
Prepare 4 tbsp of siracha sauce.
It's 1 tbsp of kikoman soy sauce.
Prepare 1/2 of lkey lime.

Transfer the chicken to a paper towel-lined plate to remove extra grease. In a shallow dish, combine Panko, flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well. (*Using a different utensil for the wet chicken and the dry mix will give you the best results — once the crumbs get wet and clumpy they won't stick). This fried chicken recipe has your name on it!

Panko fried chicken and siracha sauce! instructions

Place the chicken in a mixing bowl, add a dash of salt and pepper, a little garlic salt, mix and set aside..
On 3 seperate dishes: put the flour on one plate and add some garlic salt and chicken bullion and pepperto the flour amd mix well..
On plate 2 add about 1 cup of panko crumbs and set aside..
The 3rd dish is a bowl. Add the 2 eggs, mix well, add 1/4 cupof water and mix again, set aside..
In a pot put 2 cups of white rice, add 4 cups of hot water and add 3 tbs of chicken. Bullion to rice and mix. Add a bag of frozen mix veggies (optional ) or just plain white rice, or chicken flavored rice. Cover with a lid, leave on med heat for 15-20min. Then drop heat to low and let sit for an extra 5-10min to steam..
On a large skillet heat on medium. And place one breast at time through the plates in this order: flour mixture on both sides, then grab the tip of the chicken and dip well in egg mixture, then lay on the plateof breadcrumbs. Be sure to getboth sides an covered well with panki and press down to get more crispy crunchy coating. Repeat the process starting from flour back to panko and then place in the hot oil to fry, flip, fry this side and it should be a nice dark golden color when its done. The color..and thats how youll know it's ready. Then using tongs place the chicken in a strainer with kitchen paper to absorb some oil..
Steam some fresh or frozwn veggies (brocolli, carrots, peas, mix) in another pan for 10 min, on med higg heat. Then to far low to steam..
Once everything is done. Place your plate and enjoy!.
For sauce: mix all together and dip the chicken in it its amazing!.

Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce. tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup. Bring to a simmer over medium low heat. For the Sauce: Melt butter in a small saucepan over low heat. Whisk in sriracha, honey, soy sauce, lime juice, and lime zest until combined. Remove from the heat and set aside.