Cut large chicken breast into 1/2 as though you were going to butterfly. Especially if they are thick in size. Then cut into bite size pieces.
Place flour and Panko in medium size bowl large enough to hold chicken, Panko and flour. Add pieces of chicken and using two forks flip slowly until all pieces are dredged in a light coating of flour and Panko Bread Crumbs. Let rest while you prepare the skillet and heat the oil to a hot temperature.
In a large non-stick skillet, add vegetable oil. Allow oil to come to a medium high temperature that is hot enough for a drop of water to sizzle the oil. Using kitchen tongs, add the chicken bits one piece at a time allowing room in the pan to turn the chicken.
Meanwhile, heat oven to 300 degrees so that you can place the chicken in the oven to continue cooking while you later prepare the sauce.
Let the chicken pieces cook 3-5 minutes per side or until the first side is lightly browned. Turn over and brown second side another 3-5 minutes. As pieces brown, remove from oil and place in 12x8x2 (or larger) clay or non-stick baking dish. Add additional pieces to the skillet as room allows and continue to brown as before. After the last chicken is browned, remove from skillet and place remaining pieces one layer deep in the baking dish. Place baking dish in 300 degree oven while sauce is prepared and until it has simmered at least 10 minutes.
Using a paper towel, remove excess oil from the skillet. Mix together all sauce ingredients except corn starch in the skillet and bring to a boil. Turn down and simmer for 10 minutes stirring occasionally. Add corn starch a little at a time until the sauce begins to thicken. Make sure sauce has thickened before adding the first chicken. Add chicken pieces to sauce and stir gently to coat. Continue cooking for an additional 10 minutes at a slow simmer. Add more corn starch if necessary to ensure sauce coats chicken and is of a gravy like nature.
Serve along side or over white rice or brown rice. It's a too flavorful to compliment a fried rice.
Sometimes a dish doesn't turn out the same the second time. Thinking what was different? I didn't use a measure spoon and just guessed. Wont do that again! It may have had too much brown sugar or too much soy the second time. Was more rich if that is what your wanting to achieve. Still good, but competed in flavor with the oriental rice. Go with white or brown rice to not lose the flavor of the sauce.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 34.2mg||11 %|
|Sodium 801.8mg||28 %|
|Potassium 259.2mg||7 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 47.2g|
|Protein 17.2g||25 %|
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Calories per serving: 322
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