• Trim chicken breasts to an even thickness. Pat dry with paper towels.
  1 pound boneless skinless chicken breast

Make the Sauce

• We suggest making the sauce first for two reasons. It will allow the flavors to mingle together while you are cooking the chicken, and it will be ready as soon as your chicken comes out of the skillet.
• Combine all the sauce ingredients in a bowl and mix well. Set aside.
  1/4 cup ketchup, 3 Tablespoons Worcestershire sauce, 1 Tablespoon brown sugar, 2 Tablespoons oyster sauce, 1 teaspoon garlic salt

Prepare the Chicken

• Line up 3 breading trays next to each other. To the first tray add cornstarch and flour and stir to combine.
  2 Tablespoons cornstarch, 1/4 cup all purpose flour
• In the second tray, whisk together the egg and water.
  1 large egg, 1 Tablespoon water
• To the third tray add the bread crumbs, garlic salt, pepper, and ginger.
  3/4 cup Panko breadcrumbs, 2 teaspoons garlic salt, 1 teaspoon black pepper, 1 1/2 teaspoons dried ginger
• Dredge chicken breasts in flour mixture.
• Dip dredged chicken into the egg wash, coating all sides.
• Allow excess egg to drip off then place in the breadcrumb mixture. Gently press to adhere crumbs to both sides. Place chicken breasts on a plate or tray.
• To the skillet, add enough cooking oil to come about an inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F. You can check the temperature with a candy or oil thermometer.
• Carefully place the breaded chicken into the hot oil. Allow to cook undisturbed for 4 minutes. Turn chicken over to brown the other side for about 4 more minutes. The internal temperature of the chicken should be 165 F.
• Remove chicken to paper towels (if serving immediately) to drain, or if chicken will not be served right away, place on a wire rack.

  We suggest the wire rack because if the chicken sits on the paper towel for too long it can lose some of its crispiness.