Place each piece of chicken, one at a time, between plastic wrap. Pound to about 1/2 inch thick.
Mix all the cutlet ingredients (first 5 after the chicken) except the chicken, together in a bowl large enough to hold all the chicken.
Add the chicken cutlets to the the bowl, mix well. Set aside.
Mix all tso sauce (every thing else but the oil and bread crumbs) ingredients. I used about 1/2 teaspoon crushed red pepper for a little heat. Adjust to your taste.
Added enough oil to a skillet to come up about 1/4 - 1/3 way up the cutlets. Set on medium to medium-high heat.
I use the cutlets as is, the corn starch coating gives it slight crunch, but if you desire a thicker breading, dredge in seasoned flour or coat with bread crumbs.
Add cutlets to hot oil, fry until golden, flip, fry other side. Depending on your thickness, 2-4 minutes a side.
Set each cooked cutlet out to drain.
When all cutlets are fried, remove all but about a tablespoon of oil.
Give the tso sauce one final stir, the add to the skillet. Bring to a boil, boil for about 1 minute, until thick. Turn heat down to medium - medium low.
Adds cutlets back to skillet to warm back up and coat with the sauce.
Serve with rice, noodles or a side of your choice (couscous shown here)
Note - I am using both chicken breast and chicken thighs in these pictures.
