Recipe courtesy of Jenni Deylius
Total:
1 hr 36 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Combine the shoyu, honey, pepper flakes, and sesame oil in a zip-top bag and shake it all together. Then add the chicken. Let the chicken marinate refrigerated overnight, or at least 1 hour.

After marinating take the chicken out of the bag and dry it off with paper towels.

Beat the egg, add the water and garlic powder, to taste. Don't be afraid of the garlic here, but don't go vampire hunting either.

Heat the oil in a frying pan over medium/medium-high heat. Be sure to watch the oil, if it begins to smoke - turn it down a notch.

Dredge the chicken in the rice flour, then egg, followed by the panko. Place the cutlet into the pan and fry for 5 to 8 minutes on each side. The panko should be crispy and golden brown. Place on a drying rack and finish frying the other pieces.

I like to serve this with sunomono and potato-mac salad.

This is easily a 30 minute meal.

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Robert Irvine

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Parmesan

Recipe courtesy of Bobby Flay

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Soup

Recipe courtesy of Ina Garten

Chicken Tetrazzini

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking