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

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.

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.

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.

Steps:

• Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
• In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
• In a separate medium bowl, beat the egg with the milk.
• Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
• Bake at 400 for 35 - 45 minutes or until juices run clear.
• Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

Steps:

• Cut each chicken breast lenghtwise into 4 strips and season with salt and pepper. Combine the bread crumbs and the 2 tablespoons of ginger in a small bowl. Dip each chicken strip in the egg and coat with the bread crumb mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2-3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Serve with Sweet and Sour Mustard Sauce: 1/2 cup honey 1/2 cup Chinese mustard 2 tablespoons rice wine vinegar Combine all the ingredients in a small sauce pan and cook over medium heat for about 5 minutes, or until warm.

Steps:

• Bring a medium pot of salted water to a boil.
• Meanwhile, season the chicken with salt and pepper.
• Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
• When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
• Turn off the heat and transfer the chicken to a plate.
• Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
• Drain and set aside.
• Add the sesame oil and garlic cloves to the wok.
• Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
• Remove the garlic, add the ginger and cook for another minute.
• Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
• Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
• Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
• Serve immediately over a bed of rice.