Panko fried chicken and siracha sauce!. Combine the Sriracha sauce, honey, soy sauce, sesame oil, garlic, and ginger in a bowl. Pour the panko crumbs in a wide, shallow bowl. Dip the chicken strips or tenders in the sriracha sauce mixture to coat thoroughly, then roll in the panko crumbs.

One of the marinade ingredients is honey, but I'm tempted to eliminate it next time to give this baked chicken thighs dish more of a kick. 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). You can cook Panko fried chicken and siracha sauce! using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Panko fried chicken and siracha sauce!

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

In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Or toss all of the ingredients into a resealable bag. Seal bag; turn to coat chicken. tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.

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!.

Bring to a simmer over medium low heat. In a mixing bowl add the flour, sriracha sauce, water, and mix well to a thick batter consistency. Blend well so that there are no lumps. Taste the batter and add a pinch of salt if required. Add chicken pieces to the bowl, and coat them well with the batter.