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
For the chicken and marinade:
- 4 chicken breasts, pounded slightly, to about half an inch thick
- 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
For frying the chicken:
- White pepper
- 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!!