While I was growing up, I attended the Orange County Buddhist Church in Anaheim. One of the fundraisers was selling cookbooks with recipes collected from members. I still have a copy of the cookbook and there are many great recipes. This recipe for Panko Chicken is one of my favourites. I modified the ingredients and instructions slightly, based on my experience with making it many times. It was always a favourite at pot lucks. In fact, my high school basketball team usually requested that we make this dish every time!
One tip for the leftovers, use an air fryer or the oven to reheat the chicken. Microwaving it will just result in soggy, tough chicken.
4 chicken breasts, cut into small pieces
About 1 c plain flour
1/2 tsp salt
2 eggs, beaten
About 2 c Panko (Japanese Bread Crumbs)
Salad oil for frying
Sauce (recipe below)
Sesame seeds (optional)
1/2 c soy sauce
1/2 c granulated sugar
1/4 c mirin
First, mix the flour and salt. Then coat chicken with flour mixture. Dip in beaten eggs and then roll in panko. Heat the oil in a small saucepan over medium. Then fry the chicken pieces until light brown. Drain on paper towels.
Combine all ingredients and bring to a boil. Be careful not to over-boil as the liquid can foam up and spill over the sides. Remove from heat and let cool for a few minutes.
Pre-heat the oven to 165C (325F). Line a 9×13 inch baking dish with foil. Spread the chicken pieces out in the pan. Then drizzle with the sauce. Sprinkle with sesame seeds. Bake for about 20 minutes. Serve hot.
Go to Japanese Recipes
Go to Recipe Map