#11418: Wigs, is this the Panko-Crusted Sesame Chicken recipe?
Posted by: Pat-NoCal at 4:44 pm on Jul 17, 2008
This recipe is perfect picnic fare! The panko, special Japanese coarse bread crumbs, make a crunchy topping that stays crisp for hours after cooking.
PANKO-CRUSTED SESAME CHICKEN
3-1/2 pounds chicken, cut into serving pieces (I use 12 boneless chicken breast halves.)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons salt, divided
2 eggs, lightly beaten
5 Tablespoons soy sauce
1/4 cup sliced scallions, including 3 inches of the green part
2 cloves garlic, minced
1/4 cup white sesame seeds, toasted
1/4 cup safflower oil
1-1/2 cups panko (Japanese bread crumbs)
Peanut oil for frying
Wash the chicken and pat dry. In a small mixing bowl, combine the cornstarch, flour sugar, and 1-1/2 teaspoons of the 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 zipper-lock plastic bag. Pour in the batter, seal, and turn to coat all pieces. 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 the flavor of the chicken. Season the panko with the remaining 1/2 teaspoon of 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 the panko, making certain that each piece is well coated. In a 12- to 14-inch skillet, heat 1 cup of peanut oil to 350 degrees F. Fry the chicken until golden rown, turning frequently, until the internal temperature of the meat reaches 155 degrees F. (Visual test: The chicken is done when the thickest part of the thigh is pierced with a fork and the juices run clear.) Do not overcook, or the meat will be dry. Drain on paper towels. Serve warm or at room temperature. Note: I slice the boned chicken breast halves into strips before serving as an appetizer.
Source: CALIFORNIA HERITAGE CONTINUS, Pasadena, California