Crispy Honey-Soy Chicken Cutlets

Today: I grabbed a package of chicken cutlets at the grocery store without ANY clue what I was going to do with them. The typical recipe for chicken cutlets involves butter, lemon and parmesan cheese. While that sounds incredible, I'm not in the mood for that. I'm craving something with an Asian twist -- a dish that boasts the combination of sweet and salty. Like honey and soy sauce. And maybe brown sugar and seasoned rice vinegar. And of course -- garlic! Oh yeah, and sesame!

This pan-fried dish is incredible; I should hit the grocery store without a plan more often. 

Crispy Honey-Soy Chicken Cutlets

4 chicken cutlets (or 2 large boneless chicken breast halves, pounded thin and halved lengthwise)
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
2 eggs, lightly beaten
1 cup panko bread crumbs
Salt and ground black pepper
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon seasoned rice vinegar
1 teaspoon sesame oil
Vegetable oil for pan-frying

Place the flour and garlic powder in a shallow dish and stir to blend. Place the eggs in a separate shallow dish, and the panko bread crumbs in a third shallow dish. Season each dish with salt and pepper. 
Dip the chicken in the flour mixture and turn to coat both sides. Shake off the excess flour and transfer the chicken to the eggs. Turn to coat both sides. Transfer the chicken to the panko and turn to coat both sides. Gently press the panko into the chicken. Transfer the chicken to a plate and refrigerate 30 minutes (and up to 12 hours). 
In a small bowl, whisk together the soy sauce, honey, brown sugar, water, rice vinegar, and sesame oil. 
Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat (if you have a thermometer, get the oil to 375 degrees; less fat is absorbed when the oil is hot). Add the chicken and cook for 2 to 3 minutes per side, until golden and cooked through. Remove the chicken from the pan and set aside. Wipe out the pan with paper towels and return it to the heat. Add the soy sauce mixture and bring to a simmer. Simmer 2 minutes. Return the chicken to the pan and turn to coat both sides with the sauce. 
Serve immediately. 

Serves 4