Ingredients :
3 boneless skinless chicken breasts, sliced into 5-6 slices each
2 cups Gold Medal flour
½ cup panko bread crumbs
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon Lawry’s seasoning salt
½ teaspoon black pepper
3 eggs
3 tablespoons water
1½ tablespoon oil
oil for frying
green onions
Sauce
½ cup honey
4 tablespoons La Choy soy sauce
4 large garlic cloves, crushed
1 tablespoon finely diced ginger
½ teaspoon chili flakes
⅓ cup water
Instructions :
Preheat oil to 375 degrees.
Sauce
Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes
Chicken.
In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1½ tablespoons oil.
Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.
Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.
Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
Top with green onions if desired and serve immediately.
