Panko Chicken

I finally perfected the art of crispy, not-greasy, juicy chicken.  My grandmother used to make schnitzel weekly for my family and I grew up with a love for the taste of it.  She mostly made a veal version but when I started cooking on my own and tried it with chicken I loved it even more.  And then I discovered Panko.  Oh Panko, how you have changed my life.  The crunchiness this Japanese breadcrumb lends to pretty much any dish satisfies my inner crunch monster.  I have tried hundreds of fried chicken recipes but this twice dipped version, a version of the Japanese Pork Tonkatsu, is just right.  I call this dish my "Japanese Shnitzel" and have included a recipe for Tonkatsu sauce, a Japanese barbecue sauce traditionally served along-side the Japanese breaded-deep fried pork cutlet.  Enjoy!

For the chicken

4 boneless chicken breast

3 eggs beaten with 1/3 cup water

1/2 cup flour

2 cups Japanese Panko crumbs

Line a baking sheet with parchment paper.  Place the eggs, flour and Panko in three seperate shallow bowls.  Pound the chicken breasts until they are 1/2" thick.  You can either leave them in these large pieces or cut them into thirds or even into strips or nuggets - its up to you.  Season both sides of the chicken with kosher salt. Dredge the chicken in the flour, then dip in the eggs, shaking to remove excess, then repeat in the flour and then the egg and finally coat the chicken in the Panko pressing into the crumbs to help them adhere.  Place on baking sheet and repeat until all chicken is coated.

In a deep sauce pan, heat 1/4" vegetable oil over medium heat.  Add chicken and cook in batches until cooked through and golden on both sides (approximately 5 minutes per side) being careful not to crowd the chicken.

Remove chicken to paper towel-lined plate and serve with Tonkatsu sauce on the side (recipe below) or any of your favourite dipping sauces.

For the sauce (optional)

1/2 cup Worchestershire sauce

1/4 cup granulated sugar

1/4 cup ketchup

1/4 cup soy sauce

1 tsp Dijon mustard

Mix all ingredients together in a small saucepan.  bring to a boil, then reduce heat and let simmer for 10 minutes or until slightly thickened.