Fuji Chicken

Hey, it’s Amy from My Name Is Snickerdoodle again!  One of my favorite things to do in life is trying to recreate restaurant dishes at home.  It’s something that can be fun and challenging all at the same time.  There have been times where I just can’t ever get it right.  Then there are times that I can get it 99% spot on (like with these Chicken Nuggets!)  This Fuji Chicken is pretty close to a dish I used to order at a sushi joint when we lived in Utah years ago.

Since moving to Texas it’s one of those dishes that I still crave.  There is just something about the crispy coated chicken soaked in the sauce…OH THE SAUCE!  It’s not complicated, but the apple totally transforms it into something absolutely divine!

You could really add in any vegetables you and your family like.  I enjoy the crunch of the carrots and snap peas, but this is equally as good with broccoli and mushrooms!

5.0 from 1 reviews

Fuji Chicken

 

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Cook time

30 mins

Total time

30 mins

 

Author: Amy | My Name is Snickerdoodle

: Main

: Asian

Serves: 4

Ingredients

• 4 chicken breasts
• ½ cup all purpose flour
• 2 eggs
• 2 tsp milk
• 2 cups panko crumbs
• 1½ cups matchstick carrots
• 2½ cups snap peas, cut in half
• 4 cups cooked white or brown rice
• Oil for cooking
• For Sauce:
• 1 cup soy sauce*
• 2 TBSP water
• 2 TBSP brown sugar
• ½ tsp ground ginger
• 1 TBSP corn starch
• 1 medium Fuji or Granny Smith apple, peeled and cut into matchsticks

Directions

1. Preheat oven to 350 degrees.
2. Place once chicken breast into a gallon size zip top bag and using a heavy mallet, pound thin until even thickness. Repeat with all the chicken. Set aside.
3. In 3 medium bowls place flour in one, eggs and milk in one (whisk together) and
4. panko crumbs in one. Dredge chicken in flour and shake off any excess. Dip into egg mixture then coat in panko crumbs.
5. In a large oven proof skillet over medium high heat, heat 1 TBSP oil. Gently place chicken into pan and brown on one side for about 2-3 minutes. Flip chicken over and place into the preheated oven. If you don't have an oven proof skillet/pan, transfer chicken to a baking sheet. Continue to cook until chicken is cooked and no longer pink in the middle. About 15-20 minutes.
6. While chicken is cooking, in a medium pot combine soy sauce, water, brown sugar, ginger, corn starch and apple. Whisking constantly, bring to a boil and boil for 1 minute.
7. Turn heat down and simmer for 5 minutes. If your sauce gets too thick add a little more water. If it's still too thin, add in a little cornstarch.
8. In the same pan you cooked the chicken in, saute carrots and snap peas in about 2 tsp oil until just tender.
9. Slice chicken into strips and serve over cooked rice and vegetables. Pour sauce over and serve.

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