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

By peridot728

Ingredients

• For the Honey Sesame Sauce:
• 1/2 cup soy sauce
• 1/3 cup honey
• 4 tablespoons white vinegar
• 2 teaspoon mirin
• 3 tablespoon water
• 1/2 teaspoon sesame oil
• 1 half-inch piece ginger, sliced in three pieces
• 4 chicken breasts, pounded slightly, to about half an inch thick
• For the marinade:
• 1 tablespoon soy sauce
• 2 tablespoon sake xiao shing wine or dry sherry
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 tablespoon mirin
• 2 tablespoon oyster sauce
• 1 teaspoon sesame oil
• White pepper
• 1 1/2 cup flour
• 3 eggs, beaten
• 2 cups panko breadcrumbs

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

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: http://www.rachaelrayshow.com/recipe/18093_daddy_wu_s_pan_fried_chicken/#sthash.3WLBlL1U.dpuf