Panko Crusted Chicken with Soy Sauce Glaze

So today marks my 4 year anniversary of moving to the beautiful city of Charleston, SC! It’s really scary how fast time has gone, and looking back I can’t believe I moved here…12 hours away from my home without a job, only a few hundred dollars in the bank, and only the possesions that could fit into my car and my husband’s (boyfriend at the time) car. The first few months definitely weren’t easy, between missing my family and missing my friends, I wasn’t sure if I made the right decision or not. But I am so glad that I stuck it out and that we decided to stay here. While I still love and miss my hometown, I definitely feel “at home” here too.

It has also been fun to look back at how my cooking as progressed in the 4 years I’ve been on my own. I’m not by any means a skilled chef, but I do want to think that I have made some serious improvements to my techniques! When I was first on my own and cooking for my then boyfriend, I was more ‘safe’ with my ingredients…nothing was overly daring. I cooked more simple meals and a few more casserole style dishes. Now, I’m willing to try more new things and combining lots of new flavors.

A few days ago I bought a box of Panko bread crumbs and didn’t use it for the recipe I had planned to, so I wanted t try and come up with something that would incorporate them. I found two recipes on that I adapted to come up with the recipe below. I love the crunch of Panko, and the soy sauce glaze is really really good. Just a tip, the sauce packs a lot of flavor, so you don’t need to drown the chicken in it. Just drizzle over the top like shown, and a little more on the sides of the plate for extra dipping.

Ingredients-Chicken (Adapted from All Recipes)
-2 bonless,skinless chicken breasts (cut into slices)
-1/2 cup flour
-1 egg, beaten
-1 cup Panko bread crumbs
-2 tablespoons vegetable oil
-salt and pepper to taste
Ingredients- Soy Sauce Glaze (Adapted from All Recipes)
-2 tablespoons corn starch
-1 tablespoon water
-1/2 cup soy sauce
-1/4 cup white sugar
-1/3 cup brown sugar
-1/8 tsp ground ginger
-1/4 tsp garlic powder
1. For the chicken, heat the vegetable oil over medium-high heat in frying pan. Cut chicken into slices and season with salt and pepper. Dredge in the flour. then the egg, then the Panko. Make sure chicken is coated well with the Panko. Place chicken slices in the pan and cook 4 minutes, turn each piece and cook another 4 minutes (or until fully cooked).
2. For the glaze, in a sauce pan over medium heat combine the soy sauce, corn strach, water, white sugar, brown sugar, ginger, and garlic. Simmer until sauce thickens and bubbles. If too thick, add a teaspoon of water at a time. If too thin, add corn starch a teaspoon at a time.
3. Serve chicken over white rice and top with soy sauce glaze.

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