• 172_recipe


    2 lbs boneless skinless chicken thighs

    1/2 cup flour

    3 eggs, beaten

    1 cup Japanese-style bread crumbs (panko flakes)

    garlic salt

    oil (for frying)


    3 tablespoons applesauce

    2 teaspoons sugar

    2 tablespoons ketchup

    1/2 tablespoon soy sauce

    1 tablespoon Worcestershire sauce

    1 teaspoon cooking sherry

    1/8 teaspoon dry mustard

    1/8 teaspoon ground allspice

    1/8 teaspoon ground cloves

    1/8 teaspoon garlic powder


    For the Sauce:.

    Add sauce ingredients to a bowl one by one, mixing in between.

    For the Chicken:.

    Place flour, eggs, and panko in separate bowls.

    Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.

    Deep fry or pan fry at medium heat until lightly brown.

    Serve with sauce and hot rice.