Directions
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Step 1
Pound the Boneless, Skinless Chicken Thigh (4) to medium thickness about 1/2 an inch thick.
Step 2
Place chicken in a large zliploc bag. Add Soy Sauce (2 tablespoon) and Worcestershire Sauce (2 tablespoon). Mix well. Let marinade for at least 3 hours or overnight.
Step 3
In a small saucepan, melt the Butter (2 tablespoon) over medium heat. Add Onion (1) and Button Mushroom (1/4 cup). Saute until onions are soft, approximately 2 minutes.
Step 4
Add Ketchup (4 tablespoon), Chicken Bouillon Powder (1 teaspoon), Water (4 tablespoon), Brown Sugar (1 tablespoon) and Corn Starch (1 teaspoon). Bring to boil, stirring until the sauce thickens up a little bit. Turn off heat; set aside.
Step 5
Heat up cooking Oil (to taste) over medium heat in a skillet or large frying pan.
Step 6
Dip chicken in All-Purpose Flour (2 cup), dip in Egg (2) wash, then into Panko Breadcrumbs (2 cup). Fry chicken till golden brown on each side.
Step 7
Serve with french fries and your choice of veggies. Pour sauce over chicken just before serving.
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