Stechan Chicken
Panko is a Japanese-style of breadcrumbs, traditionally used as a coating for deep-fried foods such as tonkatsu and chicken katsu. They are made by lightly baking coarse breadcrumbs to give them more 'crunch'.
Ingredients
- AP Flour (2 tbsp)
- Chicken Breast (12 oz)
- Chinese Hot Mustard (.25 oz)
- Cooking Oil (__ oz) Cover the pieces.
- Egg (1 ea)
- Panko Bread Crumbs (1.5 cups)
- Pepper (1 ea)
- Salt (1 ea)
Steps
- Cut Chicken into pieces between 1-2 oz each.
- Toss in a bowl with Salt and Pepper.
- Whisk Egg with AP Flour.
- Heat pot of oil to 325 degrees (should be deep enough to cover chicken).
- Dredge Chicken through Egg Batter, and roll to cover in Panko.
- Deep fry until golden brown.
- Serve with dipping dish containing Soy Sauce and Yellow Mustard (season to heat).
