Ingredients
1/3 cup rice vinegar
1/2 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 teaspoon minced fresh ginger root
1/3 cup thinly sliced green onions
2 teaspoons sesame oil
4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying
Directions
1. Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl and set aside.
2. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
3. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Use the sauce for dipping.
16 servings