This spin on a favorite Japanese comfort food uses moist, flavorful boneless thighs rather than breasts. The result is juicy and super crispy chicken to serve with a sweet-and-savory mango sauce.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Pound chicken thighs until 1/2 inch thick. Season with salt and pepper. In a shallow dish, beat eggs with the 2 tablespoons water. In separate shallow dishes, place lour and panko breadcrumbs. Dredge chicken in flour, then in egg mixture, then panko. Cover and chill until ready to use.

  • In a small food processor, combine mango chunks, apricot preserves, Worcestershire sauce, lime juice, garlic powder and onion powder. Process until smooth. Transfer to a small bowl.

  • In an extra-large skillet, heat about 1/2 inch vegetable oil over medium to medium-high until shimmering. Fry chicken pieces until crisp and cooked through, about 3 minutes per side. Drain on paper towels. (If necessary, cook chicken in batches.) Slice chicken and serve over rice. Serve with mango sauce and top with green onions.

Nutrition Facts

649 calories; fat 33g; cholesterol 138mg; saturated fat 5g; carbohydrates 66g; mono fat 7g; poly fat 19g; insoluble fiber 2g; sugars 14g; protein 21g; vitamin a 933.7IU; vitamin c 29mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 5.3mg; vitamin b6 0.4mg; folate 80mcg; vitamin b12 0.4mcg; sodium 359mg; potassium 376mg; calcium 51mg; iron 2.7mg.