Panko-battered chicken with Teriyaki Sauce


This weekend, I decided to try making fried chicken with panko which is basically Japanese breadcrumbs. They are supposed to be crispier than regular bread crumbs but I’ve never used breadcrumbs, regular or Japanese, so I can’t really tell if that’s true.

Lunch is served!

Panko-battered chicken


250g boneless chicken thighs (I used 2 pieces)

1/2 cup flour
salt, to taste
ground pepper, to taste
paprika, to taste

1 egg, beaten

1 cup panko


Slice the chicken into strips, about 1cm thick. Then, mix the flour, salt and pepper together. Cover each strip of chicken in the flour mixture and let it marinade for a few hours.

When ready to cook, beat an egg. Dip the strips of marinated chicken into the egg and then cover in panko. Leave chicken to sit for about 15-20 minutes before frying. Put about 1cm of oil into a frying pan.

Let the oil heat up before putting chicken in. When the oil is hot enough, fry the chicken in batches. Make sure the temperature does not get too high.

I made my own teriyaki sauce as well which is not hard. I used 1/2 of this recipe and added a little bit of corn flour to thicken the sauce.

The chicken is crispy and goes really well with the teriyaki sauce. I will definitely try the batter recipe with prawns to make ebi-furai in the not so distant future. =)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s