Steps to Prepare Homemade Brad's fried chicken with thai panang curry sauce

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's fried chicken with thai panang curry sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's fried chicken with thai panang curry sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Brad's fried chicken with thai panang curry sauce is something that I have loved my whole life.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Brad's fried chicken with thai panang curry sauce:

1. Make ready 4 boneless, skinless chicken thighs
2. Take 2 cups panko
3. Prepare 2 cups flour
4. Make ready 1 tbs each; garlic powder, dry mustard, ginger, sea salt
5. Make ready 2 eggs, beaten
6. Make ready 2 servings white rice, prepared
7. Take 1 lg shallot, chopped
8. Get 1 baby bok choy, sliced thin
9. Make ready 2 seranno peppers, seeded and minced
10. Make ready 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. Prepare 1 jar panang curry simmer sauce

Instructions 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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