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1
For the sauce: Heat the sesame oil in a large saute pan over medium heat.
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2
Add the ginger-garlic paste and cook until fragrant, 1 to 2 minutes.
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3
Raise the heat to medium-high and add the chicken stock, soy sauce, orange juice, brown sugar, vinegar, mirin, orange zest and pepper flakes.
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4
Simmer for 8 to 10 minutes, stirring occasionally.
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5
Add the cornstarch slurry and stir until the sauce is thickened.
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6
Keep warm.
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7
For the chicken: With a mallet or a heavy pan, pound the chicken to an even 1/4-inch thickness.
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8
Add the chicken to a large resealable bag along with the soy sauce and ginger-garlic paste.
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9
Seal the bag and leave the chicken to marinate at room temperature for 30 minutes.
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10
Preheat the oven to 200 degrees F.
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11
Beat the eggs in a wide, shallow bowl.
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12
In a large plate mix together the flour, granulated garlic and ground ginger.
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13
In another plate, mix together the panko and sesame seeds.
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14
Sprinkle all three dishes with salt and pepper.
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15
Dredge the chicken first in the flour, then in the egg and lastly in the panko.
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16
Slick a large skillet with peanut oil and set over medium-high heat.
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17
In batches, fry the chicken until golden brown and cooked through, 3 to 4 minutes per side.
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18
As you go, keep cooked chicken warm in the oven on a wire rack set over a baking sheet.
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19
Slice the chicken into thick strips and arrange on a serving platter.
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20
Drizzle chicken with the sauce and garnish with sesame seeds and scallions.
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21
Pulse the garlic and ginger in a food processor.
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22
With the processor running, stream in the canola oil and process to a paste.
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23
(You'll need 4 tablespoons of the paste for the present recipe.
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24
Refrigerate remaining paste for up to a week.)
