Thai Glazed Chicken
For the glaze
- 3 tablespoons crushed lotus seeds, (or use the more traditional roasted peanuts)
- sliced scallions
- Wipe the chicken fillets dry with paper towels. Pound to a uniform thickness of about a quarter inch (optionally, cut each fillet into two to three portions). Sprinkle both sides with salt and pepper.
- Dredge each piece of chicken in flour; shake off the excess. Dip in egg. Coat with panko. It's like making ebi furai so you can use the photos in the ebi furai as guide.
- In a small sauce pan, mix together all the ingredients for the glaze. Cook uncovered over medium heat to reduce. This should take about eight minutes.
- While the glaze reduces, heat enough cooking oil in a frying pan to reach a depth of at least two inches.
- Fry the breaded chicken fillets over medium heat until the bread crumbs are crisp and golden. Flip to cook both sides evenly. Don't forget to check the glaze to avoid scorching.
- Arrange the fried chicken fillets in a platter and drizzle the glaze over them. You may also opt to toss the chicken with the glaze to coat them evenly.
- Garnish with crushed lotus seeds (or peanuts for a more traditional touch) and sliced scallions before serving.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.