Brad's fried chicken with thai panang curry sauce


4 boneless, skinless chicken thighs
2 cups panko
2 cups flour
1 tbs each; garlic powder, dry mustard, ginger, sea salt
2 eggs, beaten
2 servings white rice, prepared
1 lg shallot, chopped
1 baby bok choy, sliced thin
2 seranno peppers, seeded and minced
3 Oz oyster mushrooms, sliced thin
1 medium zucchini, cut in half lengthwise then sliced
8 leaves, thai basil. Chopped, plus some for garnish
2 small potatoes
1 jar panang curry simmer 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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