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

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, brad's fried chicken with thai panang curry sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Brad's fried chicken with thai panang curry sauce is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Brad's fried chicken with thai panang curry sauce is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
  1. Prepare 4 boneless, skinless chicken thighs
  2. Get 2 cups panko
  3. Make ready 2 cups flour
  4. Make ready 1 tbs each; garlic powder, dry mustard, ginger, sea salt
  5. Get 2 eggs, beaten
  6. Take 2 servings white rice, prepared
  7. Prepare 1 lg shallot, chopped
  8. Get 1 baby bok choy, sliced thin
  9. Prepare 2 seranno peppers, seeded and minced
  10. Take 3 Oz oyster mushrooms, sliced thin
  11. Get 1 medium zucchini, cut in half lengthwise then sliced
  12. Take 8 leaves, thai basil. Chopped, plus some for garnish
  13. Make ready 2 small potatoes
  14. Get 1 jar panang curry simmer sauce
Steps to make Brad's fried chicken with thai panang curry sauce:
  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

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