Recipe of Any-night-of-the-week Brad's fried chicken with thai panang curry sauce

Brad's fried chicken with thai panang curry sauce.

You can cook Brad's fried chicken with thai panang curry sauce using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Brad's fried chicken with thai panang curry sauce

1. Prepare 4 of boneless, skinless chicken thighs.
2. You need 2 cups of panko.
3. Prepare 2 cups of flour.
4. It’s 1 tbs of each; garlic powder, dry mustard, ginger, sea salt.
5. Prepare 2 of eggs, beaten.
6. Prepare 2 of servings white rice, prepared.
7. It’s 1 of lg shallot, chopped.
8. You need 1 of baby bok choy, sliced thin.
9. It’s 2 of seranno peppers, seeded and minced.
10. It’s 3 Oz of oyster mushrooms, sliced thin.
11. You need 1 of medium zucchini, cut in half lengthwise then sliced.
12. It’s 8 of leaves, thai basil. Chopped, plus some for garnish.
13. Prepare 2 of small potatoes.
14. Prepare 1 jar of panang curry simmer sauce.

Brad's fried chicken with thai panang curry sauce instructions

1. Add shallot, bok choy, pepper, and mushroom to a heated fry pan with a little oil. Saute until tender.
2. 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.
3. Meanwhile, cook potatoes in oven or microwave. Until soft. Set aside to cool. When cool cube to 1 “.
4. When veggies are tender, add zucchini and basil. Cook 4 more minutes. Add sauce and potatoes. Simmer on low until sauce thickens slightly..
5. Dredge chicken in flour, then egg, then panko. Fry on medium low until browned and cooked through..
6. Plate rice, then top with chicken. The top with sauce, garnish with basil. Serve immediately. Enjoy.