This is another one of those recipes that I wasn’t too confident about…
I spotted it on Pinterest and mentally filed it away for when the take out Chinese food craving hit.
The recipe had step by step photos, which reassured me that it wasn’t too complicated.
- Dredge chicken pieces in egg, cornstarch mixture, then egg again, then panko
- Fry in batches in vegetable oil heated to 375 (I messed up here - first batch the oil was not nearly hot enough)
- While the chicken is frying, make the sauce (which could not have been simpler)
I have to say, this WAS definitely better than takeout ! Though the four step chicken dredging process was time consuming, I’m pretty sure that is what makes the chicken tender and juicy on the inside and perfectly crispy on the outside even when mixed with the sauce. YUM.
