Daddy Wu’s Pan-Fried Chicken (Rachael Ray)

Servings: 0



In a small saucepan mix together all the ingredients for the honey sesame sauce. Bring to a boil and set on simmer for 20 minutes, until thick. In a plastic bag, add chicken and marinade ingredients. Place in the fridge and let chicken marinate for at least 4 hours or overnight. Remove chicken from fridge and bring to room temperature. Season the chicken with salt and white pepper. Dredge the chicken in a little flour, then coat in the eggs and then in panko. Heat a shallow layer of oil, about 1/8-inch thick, in a large skillet over medium to medium-high heat. Place a cooling rack over a sheet tray in the oven, pre-heated to 200°F, to keep the chicken warm until you serve. Fry the chicken in two batches, if necessary, to avoid crowding the pan. Cook the chicken for 5 minutes on each side until deep golden and cooked through. Drizzle the sauce over the chicken. Serve with a little sambal for some heat if you please and carrot salad alongside. See more at: