Thai Chicken Bites

I created the Thai Fried Chicken a while back, and it was such a tasty treat that I wanted to make it more regularly - but without the super deep fry of the original. So, last night, I tried a pan fry of it, and was happily surprised at the results. This has a very mild flavor of sweet chili sauce - if you want more, simply let the chicken marinade in it for several hours before you crumb and cook it.

**Oil should only come up about a 1/4" at most in the pan you're using - I prefer a larger pan, 14" in diameter.**

Serves 4 hungry people when accompanied with the potato stir fry

2 large chicken breasts, cut to 1/2" thick slices

The wash:
1/2 cup sweet Thai chili sauce
1/2 cup honey mustard
1 egg
1/4 c milk
salt
pepper


3 cups Panko bread crumbs (or thereabouts)

Heat olive oil in a large pan to medium-high heat
Set oven to warm, and have a capture tray out

Combine all wash ingredients together in a pie pan.
In a separate pie pan, place the panko bread crumbs.
Take your chicken slices and dip them into the egg wash, then transfer them to the panko.
Cover completely with panko, then lay gently (away from you, please) into the oil.
Cook until golden brown on one side, then flip and repeat.

Please into the capture tray, and place into the warming oven until all chicken is done.

Sprinkle with a bit of your favorite salt, and serve.

If you want, serve a side of the thai chili sauce/honey mustard mix for a dip.