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
1 1/2 cup flour
3 eggs, beaten
2 cups panko breadcrumbs
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. ENJOY!!