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