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1
First, pound the chicken breasts until they are flatter than you originally thought they could be.
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2
It makes cooking time much quicker.
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3
Put the panko and the flour into separate bowls and mix the eggs and water in another.
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4
Let those sit for a while while you get the sauce bit ready.
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5
Chop the ginger.
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6
You can change the amount here; my family loves ginger like no ones business (I used almost two inches of a fresh ginger root for this) and I dont expect you to use as much as we do.
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7
This is just what I did.
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8
Put the ginger into a small sauce pan with the sesame oil and let it saute for about a minute, or until you can smell the ginger over the oil.
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9
Add in the soy sauce and chicken stock and start it boiling.
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10
Meanwhile take out a ramekin and put your corn starch in there.
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11
Once the mixture gets to a boil, pour some into the ramekin and mix together with the corn starch before putting it back into the sauce pan.
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12
Let it reduce and take it off the heat.
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13
Heat it back up before you serve it though.
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14
Back to the chicken.
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15
Put the peanut oil into a heavy pan.
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16
It should get up to an inch or so.
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17
If it doesnt, put more in and let that heat up on medium high.
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18
Take your flattened chicken and lightly pat it in the flour, next the egg wash on both sides, and then press it into the panko, covering it completely.
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19
Do this for all of the pieces.
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20
When the oil is hot enough, put one or two pieces in at a time and let them cook for 5 minutes on each side.
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21
This can take a while and we want the chicken to stay crispy, so I just put them on a rack over a pan and put them in the oven at 350F to stay warm and crunchy.
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22
Once all the chicken is cooked and in the oven staying warm, go back to the sauce and heat it up again.
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23
It should have reduced to about a half a cup to a 2/3 cup by this point and should be thicker.
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24
Warm it up and put into a serving cup.
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25
Serve the chicken either whole or sliced with sticky rice and the sauce.
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26
Enjoy!
