Hi, I am Elise. Today, we’re going to make brad’s fried chicken with thai panang curry sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s fried chicken with thai panang curry sauce Recipe
Brad’s fried chicken with thai panang curry sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Brad’s fried chicken with thai panang curry sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have brad’s fried chicken with thai panang curry sauce using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brad’s fried chicken with thai panang curry sauce:
- Get 4 boneless, skinless chicken thighs
- Get 2 cups panko
- Take 2 cups flour
- Get 1 tbs each; garlic powder, dry mustard, ginger, sea salt
- Prepare 2 eggs, beaten
- Take 2 servings white rice, prepared
- Get 1 lg shallot, chopped
- Get 1 baby bok choy, sliced thin
- Make ready 2 seranno peppers, seeded and minced
- Take 3 Oz oyster mushrooms, sliced thin
- Get 1 medium zucchini, cut in half lengthwise then sliced
- Make ready 8 leaves, thai basil. Chopped, plus some for garnish
- Prepare 2 small potatoes
- Take 1 jar panang curry simmer sauce
Instructions to make Brad’s fried chicken with thai panang curry sauce:
- Add shallot, bok choy, pepper, and mushroom to a heated fry pan with a little oil. Saute until tender
- Meanwhile, mix flour and spices in a bowl. Eggs in another, and panko in another. In another fry pan heat oil for frying on medium low
- Meanwhile, cook potatoes in oven or microwave. Until soft. Set aside to cool. When cool cube to 1
- When veggies are tender, add zucchini and basil. Cook 4 more minutes. Add sauce and potatoes. Simmer on low until sauce thickens slightly.
- Dredge chicken in flour, then egg, then panko. Fry on medium low until browned and cooked through.
- Plate rice, then top with chicken. The top with sauce, garnish with basil. Serve immediately. Enjoy
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