Chinese style fried chicken in breadcrumbs

Ingredients:

Chicken

• 4 skinless, boneless chicken breasts
• 1 cup lightly salted soy sauce
• 2 tbsp ginger-garlic paste, see recipe below
• 3 eggs
• 1 cup flour
• 1 tbsp granulated garlic
• 1 tbsp. ground ginger
• 2 tbsp. panko breadcrumbs
• 1/4 cup sesame seeds
• Peanut butter
• Toasted sesame seeds, for serving
• 1/4 cup chopped green onions, for serving

Sauce

• 1 tbsp dark sesame oil
• 2 tbsp ginger-garlic paste (see recipe below)
• 0.5 cup chicken broth
• 0.5 cups lightly salted soy sauce
• 2 tablespoons orange juice
• 2 tbsp. l. brown sugar
• 2 tbsp. l. rice vinegar
• 4 tsp mirin
• 2 tsp. grated orange zest
• 1 teaspoon red pepper flakes
• 1 tablespoon of cornstarch mixed with 2 teaspoons of water

Ginger garlic paste

• 0.5 cups garlic cloves, peeled
• 0.5 cup fresh ginger, broken into pieces
• 2 tbsp. l. rapeseed oil

Preparation:

1. SauceHeat the sesame oil in a large saucepan over medium heat. Add the ginger-garlic paste and cook until fragrant, 1-2 minutes. Increase the heat to medium-high and add the chicken broth, soy sauce, orange juice, brown sugar, vinegar, mirin, orange zest, and red pepper flakes. Cook for 8-10 minutes, stirring occasionally. Add the cornstarch mixture and stir until the sauce thickens. Keep warm.
2. ChickenPound the chicken with a mallet or a heavy saucepan until it's 0.5 cm thick. Place it in a large zip-lock bag along with the soy sauce and ginger-garlic paste. Seal the bag and let the chicken marinate at room temperature for 30 minutes.
3. Preheat oven to 90°C.
4. In a wide, shallow bowl, beat the eggs. In a large bowl, combine the flour, granulated garlic, and ground ginger. In another bowl, combine the breadcrumbs and sesame seeds. Season all three dishes with salt and black pepper. Dredge the chicken first in the flour, then in the egg, and finally in the breadcrumbs.
5. Heat peanut oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Keep the chicken warm in the oven while frying, on a rack set over a baking sheet.
6. Slice the chicken into wide strips and arrange on a serving platter. Drizzle the chicken with the sauce and sprinkle with sesame seeds and green onions.
   
   Ginger garlic pasteChop the garlic and ginger in a food processor. While the processor is still processing, pour in the oil. This recipe uses 4 tablespoons of the paste. Store the remaining paste in the refrigerator for up to a week.