Panko Chicken
Panko Chicken
Panko literally means bread-flour in Japanese, from the Japanese pan, a word borrowed from the Latin for bread via Portuguese, plus ko or flour. However the term is used for light flaky white breadcrumbs that coat fried food.
The other ingredients in breaded Asian chicken vary. Some recipes include onion powder, egg and flour, others just butter. In different recipes the crumbs have been combined with Parmesan, parsley, olive oil, salad dressing, honey, garlic, sriracha sauce, sesame seeds, salt and pepper, mustard and many other ingredients.
We have to conclude that it is a very flexible cooking technique that seems to marry with nearly anything, and leaves room for invention.
Panko chicken is quick. The whole process including cooking lasts 25 minutes, hence the popularity of panko chicken as a fast food especially if mass produced.
This recipe is not the simplest (just butter) but it is simple. The steaks are rubbed with salt, pepper, paprika and garlic powder, then dunked in flour, egg and crumbs consecutively. It combined in a sumptuous way with tangy fruit based tonkatsu sauce which is one of the best meat sauces I've tasted in ages.
Preparation time: 15 minutes
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Cooking time: 6 to 8 minutes
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Resting time: 0 minutes
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Total time needed: 21 to 23 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Panko Chicken
- 1 cup vegetable oil
- 3 chicken breast fillets, halved horizontally and pounded down till they are about 1.25 cm / 1/2 inch in hight
- Salt, pepper, paprika and garlic powder to taste
- 1 large or 2 small eggs, briefly whipped
- 2 tbsp. all purpose flour
- 2 to 3 tbsp. bread crumbs
Directions
- Spice chicken breasts with salt, pepper, paprika powder and garlic powder
- Place all purpose flour, eggs and bread crumbs separately into different bowls
- Add the remainder of the spices half to the flour and half to the egg and mix both well
- Add the oil to a large skillet / pan (it should fill the surface of the pan for at least 5 mm / 1/5 inch) and switch the stove to medium hot heat
- While the oil is heating up prepare the chicken breast halves for frying
- Pick a chicken breast with a fork, roll it on all sides in the flour and shake off excess flour
- Next pull the meat through the egg till it is covered on both sides
- Now roll the chicken breast in the bread crumbs making sure that it is covered well with the crumbs
- Carefully place it in a large bowl and prepare all other breasts the same way
- When the oil is hot Carefully add the chicken breast to the pan and deep fry it on both sides for 3 to 4 minutes, or till they are golden brown
- Switch off the stove, remove the fried chicken breasts from the pan and let the excess oil drain off in a colander
- Serve your Panko chicken on a bed of cabbage or rice and some tonkatsu sauce.
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