Ingredients
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2 lbs boneless skinless chicken thighs
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1/2 cup flour
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3 eggs, beaten
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1 cup Japanese-style bread crumbs (panko flakes)
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garlic salt
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oil (for frying)
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3 tablespoons applesauce
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2 teaspoons sugar
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2 tablespoons ketchup
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1/2 tablespoon soy sauce
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1 tablespoon Worcestershire sauce
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1 teaspoon cooking sherry
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1/8 teaspoon dry mustard
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1/8 teaspoon ground allspice
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1/8 teaspoon ground cloves
Instructions
- 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.