Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 2 cups panko breadcrumbs
– 1/2 cup honey
– 1/4 cup soy sauce
– 4 cloves garlic, minced
– 1 teaspoon ground ginger
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Optional: sesame seeds and chopped green onions for garnish
Equipment Needed
– Mixing bowls
– Whisk
– Baking sheet
– Parchment paper
– Meat mallet or rolling pin
– Small saucepan
– Oven
Step-by-Step Instructions
To start, I like to prep my chicken breasts by pounding them to an even thickness. This not only helps them cook more evenly but also ensures they stay juicy. I place the chicken between two sheets of plastic wrap and gently pound them with a meat mallet until they’re about 1/2 inch thick. Then, I set up my breading station: brush the chicken with a mixture of beaten eggs before dredging them in flour, then coating them with panko breadcrumbs for that extra crunch. It’s a bit messy, but I enjoy the process! (See the next page below to continue steps…)