Crisp panko-coated chicken served with rice, cabbage, and a simple honey-soy drizzle.
220 gChicken thighs
1 eggChicken eggs
100 gCabbage
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0.5 cupRice
25 gFlour
1 cupPanko Breadcrumbs
1.5 tbspSoy Sauce
1 tbspHoney
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook the rice until tender.
Dredge chicken thighs in flour, beaten egg, and panko breadcrumbs.
Pan-fry the breaded chicken in cooking oil with salt and black pepper until golden and cooked through.
Whisk soy sauce and honey, then slice the chicken and serve with cabbage and rice.