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​Fried Chicken Breast for One

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Makes 1 serving 1x

Time 25 minutes, plus at least 1 hour marinating time

Units Scale

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon minced fresh ginger
  • 1 medium garlic clove, minced
  • A few crushed red pepper flakes
  • 1 skinless, boneless chicken breast, about 6-8 ounces, lightly pounded to an even thickness (if necessary)
  • About 1/2 cup panko bread crumbs
  • 1 egg
  • 1 heaping tablespoon flour
  • 1 heaping tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 3 tablespoons vegetable oil (for cooking chicken)

Instructions

  1. In a small or medium bowl, whisk together soy sauce, fish sauce, ginger, garlic, and red pepper flakes. Add chicken breast and swish it around to cover with mixture (it doesn’t need to be submerged, just wet.) Cover bowl and place in fridge for at least 1 hour, flipping chicken halfway through.
  2. Place panko in a shallow dish or pie plate. Give them a rough crush with the back of a spoon or meat pounder to create an uneven consistency–some powder, some big bits.
  3. Remove chicken from bowl and set aside, reserving marinade. Add egg to marinade and whisk until smooth. Add flour, cornstarch, and sugar and whisk until no lumps remain (start slow so you aren’t covered in a cloud of cornstarch). You should have a thick, sticky paste. Add a little extra flour or a little water if needed for consistency. Dunk chicken in paste, covering completely, then press it into the panko crumbs. Flip chicken back and forth in panko crumbs, pressing with your fingers to make sure panko adheres on all parts of chicken.
  4. Place a triple layer of paper towels on a plate. Heat vegetable oil in a non-stick skillet over medium-high heat until it shimmers, about 2 minutes. Add chicken and cook, undisturbed, for three minutes, or until the underside is golden brown. Carefully flip chicken and cook 3 minutes more. Flip again and cook for 2 minutes. Chicken should be deep golden brown on all sides now. Remove to paper towels and let rest for 5 minutes. Slice and serve with rice.