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The ingredients needed to cook Brad's fried chicken with thai panang curry sauce:
- Take 4 boneless, skinless chicken thighs
- Get 2 cups panko
- Provide 2 cups flour
- Take 1 tbs each; garlic powder, dry mustard, ginger, sea salt
- Prepare 2 eggs, beaten
- Prepare 2 servings white rice, prepared
- Provide 1 lg shallot, chopped
- Get 1 baby bok choy, sliced thin
- Provide 2 seranno peppers, seeded and minced
- Take 3 Oz oyster mushrooms, sliced thin
- Use 1 medium zucchini, cut in half lengthwise then sliced
- Take 8 leaves, thai basil. Chopped, plus some for garnish
- Use 2 small potatoes
- You need 1 jar panang curry simmer sauce
Steps 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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