Pack a panko picnic
May 29, 2007
With summer here, I’m giving you the recipe for the perfect picnic fair. The panko, special Japanese coarse bread crumbs, make a crunchy topping that stays crisp for hours after cooking.
Panko-Crusted Sesame Chicken
• 31Ú2 chicken, cut in serving pieces
• 1Ú2 cup cornstarch
• 1Ú4 cup all purpose flour
Recommended Stories For You
• 1Ú4 cup sugar
• 2 teaspoons salt
• 2 eggs, lightly beaten
• 5 T. soy sauce
• 1Ú4 cup sliced scallions, including 3 inches of the green part
• 2 cloves garlic, minced
• 1Ú4 cup toasted white sesame seeds
• 1Ú4 cup safflower oil
• 2 and a half cups panko (Japanese bread crumbs)
• Peanut oil for frying
Wash the chicken and pat dry. In a small mixing bowl, combine the cornstarch, sugar, flour, and one and a half of the teaspoons of salt. In a large mixing bowl, whisk together the eggs, soy sauce, scallions, garlic, sesame seeds, and safflower oil. Whisk in the cornstarch mixture.
Place the chicken pieces in a zip-lock plastic bag. Pour in the batter and turn over to coat. Marinate in the refrigerator for at least 2 hours or as long as overnight, turning the bag occasionally to keep the marinade combined. Overnight marinating enhances flavor.
Season the panko with the remaining half teaspoon salt and spread on a work surface. Remove the pieces of chicken from the bag, allowing the excess marinade to drip back into the bag. Roll the chicken in panko, making sure that each piece is well coated.
In a 12 to 14 inch skillet, heat 1 cup of peanut oil to 350 degrees. Fry the chicken for 25 minutes or until golden brown, turning frequently. The chicken is done when the thickest part of the thigh is pierced with a fork and the juice runs clear. Drain on paper towels, serve warm or at room temperature.
• Molly Gingell owns Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.