Ingredients
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1/2 cup light soy sauce
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1 1/2 tablespoons brown sugar
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1 tablespoon mirin (sweet rice wine)
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2 tablespoons olive oil
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1 teaspoon minced fresh garlic
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6 boneless skinless chicken breast halves
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1 cup macadamia nuts, finely chopped
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3/4 cup fine dry breadcrumb (Japanese Panko)
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1/2 cup all-purpose flour
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3 eggs, lightly beaten
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2 tablespoons oil
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1 tablespoon butter
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1 teaspoon peeled and minced fresh ginger
Instructions
- Marinade: Combine ingredients.
- Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
- Combine nuts and bread crumbs.
- Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
- In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
- Garnish and serve with Mango Chutney.