Panko And Ginger Crusted Chicken With Stir Fried Vegetables And Sweet Sour Mustard Sauce Recipes

CRISPY PANKO CHICKEN CUTLETS

Steps:

• Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
• Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
• Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
• Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

PANKO-FRIED VEGETABLES

Steps:

• Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
• Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.

PANKO AND GINGER CRUSTED CHICKEN WITH STIR-FRIED VEGETABLES AND SWEET AND SOUR MUSTARD SAUCE

Steps:

• To prepare sauce: Combine the honey, mustard, and vinegar in a small saucepan and cook over medium heat for 5 minutes, or until warm. To prepare the chicken: Cut each chicken breast lengthwise into 4 strips and season with salt and pepper. Combine the panko and ginger in a small bowl. Dip each chicken strip in the egg and coat with the panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Vegetable: Heat the canola oil in a large saute pan over medium heat. Add the ginger and cook for 30 seconds. Add the bok choy, leeks, and water chestnuts and cook, stirring, for 3 minutes. Add bean sprouts and cook for 2 minutes, or until the vegetables are just tender. Spoon some of the vegetbles in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.

PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED VEGETABLES AND SWEET & SOUR MUSTARD SAUCE

Steps:

• Prepare sauce: Combine the honey, mustard and vinegar in a small saucepan and cook over medium heat for 5 minutes or until warm. Chicken: Cut each breast lengthwise into 4 strips and season with salt and pepper. Combine the panko bread crumbs and grated ginger in a shallow dish. Dip each chicken strip in the egg and coat with panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the panand drain on paper towel. Prepare the Vegetables: Heat the canola oil in a large saute pan over medium heat. Add the ginger and cook for 30 seconds. Add the bok choy, leeks and water chestnuts and cook, stirring for 3 minutes. Add the bean sprouts and cook for 2 minutes or until the vegetable are just tender. Spoon some of the vegetable in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

PANKO-CRUSTED CHICKEN TENDERS

Steps:

• Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
• One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
• Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
• Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.