Thai Crispy Chicken

2 lbs chicken tenderloins or 10 pieces of chicken tenderloins

1 tsp ginger paste

1 tsp garlic paste

1 tsp basil paste

1 tsp lemongrass paste

1/2 tsp lime zest

2 tsp soy sauce

1 tsp rice vinegar

1 tbsp oil for marinade

1/4 cup oil to pan fry chicken

3 cups Panko bread crumbs

1/2 cup white flour

In a gallon ziplock bag, lay the chicken pieces flat with 1/4 inch space between them.

Close and with a mallet tenderize them.

Empty chicken into a dish.

Now mix together the marinade.

Ginger, garlic, basil, lemongrass, soy sauce,vinegar, pepper, oil.

Spread well on chicken.

Keep aside in room temperature for 20 mins.

Then in a bowl prepare the flour with 1/2 cup water to make a thick batter that's almost like a pancake batter. 

Flavour the flour with a few drops of soy sauce.

Use more water if needed.

In a wide plate spread the Panko crumbs all over.

With tongs now dredge the chicken with  the flour batter and then coat with the Panko.

Do the same with all the chicken.

Now heat the oil in a wide skillet.

Once hot turn heat to medium high.

Now cook 4 pieces of chicken in a batch making them golden and crispy on each side.

Drain on paper towels.

Slice and serve with the Thai noodles.