credit Dana’s dad – Bob Felch
- 5-6 – chicken breasts – boneless, skinless
- Cornstarch – for breading
- Heavy (cast iron) frying pan
- 1 cup – Canola oil (or canola/Olive oil mix) – enough to fill bottom of pan to 1/8”
- 4 TBSP – sesame seed oil
- 5-6 medium cloves garlic – diced
- Deglazing mix:
- 8 TBSP – Tamari
- 8 TBSP – Malt Vinegar
- 2 TBSP – sugar
- 1 tspn – salt
- 1 TBSP – Red Pepper flakes
- 1 cup – hot water
- 2 cups – white rice, cooked
Pound chicken breasts to 1/2″ thickness and slice into filets. Working in batches over medium to medium-high heat, heat 3/8″ Canola oil and sesame seed oil mixture. Add diced garlic and heat until just starting to turn brown. Dredge chicken filets in cornstarch and lay in pan. When browned and half cooked (approximately 7-10 minutes), turn filets to finish other side. Place chicken on heated sauce dish in oven (170F). Repeat process by adding oil to 3/8″, frying diced garlic and cooking chicken until all chicken has been cooked.
Deglazing: Increase pan heat to high. Add deglazing mix to remaining stock in frying pan and bring to a boil – stirring. When sauce has reduced to approximately half, pour sauce heavily over chicken until plate has 3/8”-1/2” sauce across bottom. Place remaining sauce in gravy boat. Serve chicken over bed of white rice.