Panko Crusted Chicken with Spicy Mango Sauce

I honestly thought that I had shared this recipe with you before now; but, when I did a search here on the blog to find the recipe so that I could make it for dinner tonight, I found that I had not shared it yet.  I did, however, tease you with it here last year.

This recipe is courtesy of Chef Son-in-Law.   He prepared it one night when the kids came down to visit us in Louisiana.  It seemed like he just went into the kitchen and through some stuff together and came up with this amazing marinade for the chicken and the sauce for the top.   He couldn't leave without writing it down and sharing it with all of us.   David and I have made it several times since then and my stepson and his wife have made it several times, as well.   The sweet daughter-in-law said that this is her favorite meal.  I agree.

The marinade makes enough to coat, at least, 6 chicken breasts.   If you don't buy thin cut chicken breasts, butterfly them or pound them until they are thin.  You will want plenty of surface area for the marinade and the crispy panko coating.

Chicken Marinade

1 cup Sake

1 tsp. Ginger

1 Tbsp. Dried Mustard

¼ cup Marukan Rice Wine Vinegar

½ cup Crushed Pineapple (fresh, if possible)

1 Tbsp. Dale’s Seasoning

Mix all of the ingredients together and pour over chicken breasts to coat thoroughly.  Refrigerate for at least an hour. The longer that you let it marinate, the better it tastes, in my opinion.

Since moving from Louisiana, Dale's Seasoning is not something that I can readily find on my supermarket shelves.  Moore's Marinade is an okay substitute for Dale's, if you can find it.  This time we had an open bottle of Stubb's Texas Teriyaki Marinade in the fridge so I used that.  If none of those are available, I would substitute another teriyaki sauce of your choosing.

While the chicken is marinating, it is time to make the sauce....

Mango Sauce

2 Mangoes

 ½ cup Crushed Fresh Pineapple

1 tsp. Ginger

1 tsp. Dry Mustard

3 Tbsp. Sweet Red Chili Sauce

2 Tbsp. Brown Sugar

½ cup Quartered Cherry Tomatoes

 1 cup Sake

Splash of Rice Wine Vinegar

Sriracha, to taste 

Mix all of the above ingredients in a saucepan over medium heat.  Bring to a simmer and reduce heat to low.  Reduce to thicken, stirring frequently.

Served with Forbidden Rice Salad or just simply grilled baby bok choy as we did tonight, this recipe is light, healthy and delicious!

Thanks so much for stopping by!

This recipe is being shared here for

Southern Sundays at Slice of Southern.