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Delicious chicken, absolutely loved the panko coating. I halved the recipe and used chicken tenders and did not pound them thin. Browned on each side for 4 minutes until golden. Instead of placing in the oven, I left them in the skillet and poured the duck sauce around and drizzled with the sweet chili sauce. Placed the lid on the skillet and simmered for about 12 minutes, then served over rice.