How much sugar do you need for the vinaigrette? and is that a third CUP of oil?

How much sugar do you use?
Is that a third CUP of oil?

Ooops sorry - it's fixed now...enjoy!

does anyone have a recipe for homemade panko...Chris C

Here is a link to Upper Crust Enterprises, they make and sell panko - here you can read the process they use to make their panko. After reading about how panko is truly made, I am not sure that you will really be able to make authentic panko at home.

That being said...I did find a recipe for homemade panko from the blog called "From our (Brazilian) House to Yours". It looks pretty good and has some good photos. I have not tried it myself...if you decide to try it, I would love to know how it turned out.

Hope this helps!

what a recipe buddy !!!
really nice....
thanks for your information ....

Mmm Mmm Good! : )
I use Panko often but have never combined it with anything else. Adding the sesame in really made a nice difference and I will (hopefully) remember to add them again whenever I am using Panko with an asian influence in my meals. Really enjoyed this recipe, Thanks!

Enjoyed the salad portion of the meal. Had trouble with the chicken. Followed the info taught in panfrying lesson, but coating burned before chicken cooked. Started over with a fresh pan, but same results. Any thoughts on why this happened? I hadn't measured out the oil, but had a teaspoon amount pooled on the edge when tilting the pan, as taught. Would this have been the cause?

In terms of heating the pan, you are correct to follow the pan frying lesson to obtain the correct heat level; however, whenever there is breading on food, more oil is required to properly pan fry and achieve a golden, crispy crust. Without enough oil, the breading will burn before the chicken is cooked through. You will see in this recipe that 3 to 5 tbsp of oil are used to pan fry; however, you can even use quite a bit more...you can even shallow-fry the chicken which means using enough oil so that it rises half way up the chicken (as show in Step 5 of this video). Yes, less oil is healthier, but you compensate on obtaining a nice, golden, crispy crust and run into these sorts of problems when trying to pan fry breaded foods. Hope this helps! Cheers!

I really enjoyed this recipe. Overall, I thought it was quite simple to make, and the chicken breast (a cut of meat that I tend to avoid frying or grilling because of dryness) turned out very succulent. I also really liked the sesame seeds in the breading. It added an interesting dimension to the dish.

If I were to do this over again, I would marinade this overnight. I only soaked the chicken for 3 hours, and the flavor of the marinade on the meat was very mild. The marinade tasted great on the salad, though.
I might also consider adding some orange slices to the salad for additional color and flavor.

Thanks so much

New years resolution to drop a few pounds so I baked the chicken instead of frying it. I just put a bit of oil on my baking sheet to prevent sticking. I baked at 350 with convection for 15 minutes and turned them half way through. Amazingly crispy on the outside, tender on the inside and tasty. I will bake again in the future.

This was an amazing recipe. The wonderful flavorful crispy chicken w/the fresh tasting salad (i think I will put cilantro in all my salads, it add such a nice fresh taste), and then the spicy but delicious dressing. The combinations are great together. The only thing I did different was I made my salad w/half spring mix greens and half baby spinach. Great recipe and good directions. I was able to prepare quite a bit of stuff ahead of time, then when I fried my chicken I just tossed the salad, plated it and added the chicken. Thanks for the recipe and good instructions!