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Daddy Wu’s Pan-Fried Chicken

Serves 4

Originally aired

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
PREPARATION

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!!
 
 

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