If you have leftovers, be sure to heat them up in the oven, not the microwave.
4 chicken breasts sliced in half horizontally
1/2 cup of flour
1 cup of panko bread crumbs (you may need more)
1/4 cup of sesame seeds
1 tbsp sriracha
1 tsp of water
salt and pepper
coconut/canola/grapeseed oil for frying
On a plate or shallow bowl, place your flour. In another shallow bowl mix the 2 eggs, sriracha and water. On a third dish, pour your panko, sesame seeds and a healthy amount of salt and pepper. Heat a large frying pan over medium to high heat and add your oil of choice. Dredge the chicken in the flour first, then the egg and finally the panko. Begin with the bigger pieces as they will take longer to cook. Prepare a cooling rack over a cookie sheet. When the chicken is brown on one side, flip and cook for another few minutes until brown. You may have to add more oil when you flip them. Remove to the cooking rack, use a paper towel to remove any crumbs and add more oil. Begin the second batch in the same way. When serving this as a main, I have a dish of curry mayo and a dish a Thai chilli sweet sauce for dipping. I also like it with pickled red onions.