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Japanese panko chicken

Meat60 minutes4 people350 calories
1/52/53/54/55/5 (43 votes)
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By Irene Arcas

Panko chicken

When I was in Japan I had the opportunity to try countless delicious dishes. Among them, I remember a very rich batter and different from what they called Panko. Fortunately, this batter has arrived in Spain and, in some places, we can already enjoy meat and fish With this coverage, they even sell it in some supermarkets. It is similar to our bread crumbs, but thicker and elongated.

Searching the internet I saw several very similar recipes that turn out quite well. With our thermomix and a good sliced ​​bread we can prepare a homemade panko quite similar to the original. Do you dare to try it?

We accompany it with a good green salad and mayonnaise to dip the chicken pieces. But they also go great with barbecue sauce, yogurt sauce, soy sauce, mustard or just a few drops of lemon.

Japanese panko chicken

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Juicy chunks of chicken, coated in Japanese panko bread. Crispy and tasty, ideal to accompany with your favorite sauce.

  • Irene Arcas
  • Kitchen: japan
  • Recipe type: meat
  • Calories: 350
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 package of sliced ​​bread without crust
  • 1 chicken, chopped (we ask the butcher to chop it for us)
  • shawl
  • pepper
  • egg for the batter
  • flour for the batter
  • olive oil for frying

Preparation

  1. We preheat the oven to 100º (heat up and down).

  2. We put 10 slices of bread inside the glass and crush 10 seconds, speed 5. It should not be very crushed, it would be an effect similar to as if we grated the bread with a grater. We repeat the operation with the rest of the bread.

  3. We put a sheet of greaseproof paper on the baking tray to prevent the bread from sticking to us and spread the crumbs very well, separated from each other.

  4. We bake 10 minutes at 100º. We take out the tray, remove the crumbs, spread again and bake others 10 minutes more at the same temperature.

  5. We remove the tray from the oven, stir again and let it cool out of the oven.

  6. At your choice, leave the skin on the chicken or not. Season the chicken pieces.

  7. We pass them through flour, beaten egg and the panko.

  8. We fry in abundant oil until they are well browned and cooked inside. If the chicken pieces are very large, do it over medium-low heat so that they get to cook well.

Notes

We will store the leftover panko in a glass jar or a tightly closed tupperware. We will be able to use it for 1 more month in perfect conditions. [br][br]If a piece of bread is larger, once the panko is baked and cooled we can break it with our hands and leave it to our liking.

TM21 equivalences

Thermomix equivalences


Discover other recipes of: Meat, International kitchen, Less than 1 hour

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