Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1/2 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional for some heat)
- Cooking oil for frying
Equipment Needed
- Mixing bowls
- Whisk
- Shallow dishes for breading
- Frying pan or skillet
- Spatula or tongs
- Measuring cups and spoons
- Instant-read meat thermometer (optional but helpful)
Step-by-Step Instructions
First, I start by setting up my breading station. I prepare three shallow dishes: one with flour, another with a mixture of eggs and milk whisked together, and the last with the panko breadcrumbs seasoned with salt and pepper. This station is crucial for that double crunch! I take each chicken breast, season it lightly with salt and pepper, and dip it first in the flour, then the egg mixture, and finally coat it generously with the panko breadcrumbs. This ensures every piece has that delightful crunch. (See the next page below to continue steps…)