Step-by-Step Guide to Make Favorite Brad's fried chicken with thai panang curry sauce

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, How to Prepare Favorite Brad's fried chicken with thai panang curry sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Brad's fried chicken with thai panang curry sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's fried chicken with thai panang curry sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can have Brad's fried chicken with thai panang curry sauce using 14 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Brad's fried chicken with thai panang curry sauce:

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

Instructions to make 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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