1/2 cup light soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin ( sweet rice wine)
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 teaspoon peeled and minced fresh ginger
6 boneless skinless chicken breast halves
1 cup macadamia nuts, finely chopped
3/4 cup fine dry breadcrumbs ( Japanese Panko)
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter
thinly sliced onions, floured and deep fried
Marinade: Combine ingredients.
Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
Combine nuts and bread crumbs.
Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
In a heavy skillet, heat oil and butter and saute chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
Garnish and serve with Mango Chutney.
Time preparation: 120 min.
Time total: 128 min.