Panko fried chicken and siracha sauce! Recipe

Name: Panko fried chicken and siracha sauce!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken breasts (filleted in half lengthwise); 2 cup white rice; 4 cup brocolli (or any other veggie); 1 box japanese panko bread crumbs; 2 whole eggs; 2 cup all-purpose flour; 1/4 cup water; 1/2 cup vegetable oil for frying; dash garlic salt; dash salt and pepper; 4 tbsp siracha sauce; 1 tbsp kikoman soy sauce; 1/2 lkey lime

Servings: persons

2 large chicken breasts (filleted in half lengthwise)
2 cup white rice
4 cup brocolli (or any other veggie)
1 box japanese panko bread crumbs
2 whole eggs
2 cup all-purpose flour
1/4 cup water
1/2 cup vegetable oil for frying
dash garlic salt
dash salt and pepper
4 tbsp siracha sauce
1 tbsp kikoman soy sauce
1/2 lkey lime

1
Place the chicken in a mixing bowl, add a dash of salt and pepper, a little garlic salt, mix and set aside.
2
On 3 seperate dishes: put the flour on one plate and add some garlic salt and chicken bullion and pepperto the flour amd mix well.
3
On plate 2 add about 1 cup of panko crumbs and set aside.
4
The 3rd dish is a bowl.
5
Add the 2 eggs, mix well, add 1/4 cupof water and mix again, set aside.
6
In a pot put 2 cups of white rice, add 4 cups of hot water and add 3 tbs of chicken.
7
Bullion to rice and mix.
8
Add a bag of frozen mix veggies (optional ) or just plain white rice, or chicken flavored rice.
9
Cover with a lid, leave on med heat for 15-20min.
10
Then drop heat to low and let sit for an extra 5-10min to steam.
11
On a large skillet heat on medium.
12
And place one breast at time through the plates in this order: flour mixture on both sides, then grab the tip of the chicken and dip well in egg mixture, then lay on the plateof breadcrumbs.
13
Be sure to getboth sides an covered well with panki and press down to get more crispy crunchy coating.
14
Repeat the process starting from flour back to panko and then place in the hot oil to fry, flip, fry this side and it should be a nice dark golden color when its done.
15
The color..and thats how youll know it's ready.
16
Then using tongs place the chicken in a strainer with kitchen paper to absorb some oil.
17
Steam some fresh or frozwn veggies (brocolli, carrots, peas, mix) in another pan for 10 min, on med higg heat.
18
Then to far low to steam.
19
Once everything is done.
20
Place your plate and enjoy!
21
For sauce: mix all together and dip the chicken in it its amazing!

1075

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large chicken breasts (filleted in half lengthwise), 2 cup white rice, 4 cup brocolli (or any other veggie), 1 box japanese panko bread crumbs, and more.

Yes, Panko fried chicken and siracha sauce! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panko fried chicken and siracha sauce!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions