Tuesday, 6 March 2012

Crispy Panko Chicken

Posted by Kim Fong On 7:15 pm No comments

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This weekend was family dinner at Mum & Dad’s and I was designated head chef. So what to cook to cater for: two fussy princesses under 6 years old; two nephews highly allergic to dairy, eggs and peanuts; a father and sister who have a not-so-adventurous palate and; the rest of the family who think they belong on the panel of Iron Chef? I decided to introduce quinoa to the folks. So I used my Quinoa with Chickpeas, Spinach and Haloumi recipe (minus the haloumi) and served with this – Panko Chicken.

This recipe comes from my cousin in Vancouver Canada. Introduced to me during my visit there in October 2010. It comes from the BC Liquor Taste Magazine (pg 141). I’ve stuck pretty close to the recipe – just didn’t add sherry or butter (for the kiddies).

Ingredients
2 Tbspn ginger - minced
2 large cloves of garlic – minced
1/4 tspn cayenne pepper (can also use chilli flakes)
3 Tbspn light soy sauce
2 tspn sesame oil
2 Tbpsn sesame seeds - optional
1.5 kg chicken pieces
Salt and pepper to taste
2 cups panko bread crumbs
2 Tbpsn olive oil (can also use melted butter)
oil for greasing tray
~ These are approximate amounts of flavouring. I’m sure I can leave it to you to figure out what flavours you like more/less of.

Method
1. Mix together ginger, garlic, cayenne pepper, chilli flakes (if using), soy sauce, sesame oil.

2. Add chicken and mix well to marinate. Cover and refrigerate for 2 hours or overnight (or as long as you can afford).

3. Preheat oven to 230C (220C fan forced oven). Prepare baking tray – grease and line with baking paper. Grease baking paper too. (Hint: Don’t use foil – the chicken tends to stick.)

4. Mix panko bread crumbs, sesame seeds, salt and pepper.

5. Dredge marinated chicken through melted butter (or olive oil) and then through panko mixture. Place on prepared baking tray.

6. Bake for about 30 minutes or until well browned. (Turn over after 20 minutes). Let stand out of oven for 10 minutes to crisp, then serve.
Note: You can reheat in a 180C oven for about 10 minutes or until hot through out.

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This one has a bit of moodlighting


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