Delicious homemade panko chicken recipe made with juicy tender chicken cutlets inside and Japanese panko-coated crispy coating outside. Serve with your favourite dipping sauce. Made with simple ingredients both kids and adults will love. Super tasty and budget-friendly too!
If you love Asian-style crispy fried chicken dishes, Taiwanese Fried Chicken and Tori Karaage (Japanese fried chicken) are our popular recipes that you might also like.
Why this recipe works
You don't need to buy any unique ingredients; all ingredients used in this recipe can be easily found in your pantry. Both preparation and cooking methods are straightforward and anyone can make it at home with minimum effort.
One of the best guild-free dishes to satisfy a crispy fried chicken craving. You can prepare in big batches and serve the crowd with a minimum budget. This recipe is adaptable, you can either bake, air-fry, pan-fry, or deep-fry according to your preference.
Crunchy panko-crusted coating is the star of this dish and is irresistibly delicious. With this fail-proof recipe, you can ideally create your own panko chicken at home.
Ingredients we need
Following is a quick guide with step-by-step cooking process photos. You can find detailed measurements on the recipe card at the bottom of the page.
- Chicken breast: We usually use boneless skinless chicken breast for this recipe. Instead of chicken breast, you can use chicken thigh.
- Panko breadcrumbs: Panko is a Japanese breadcrumbs made of crustless white bread and is larger and flakier than traditional Italian or English breadcrumbs. You can find it at Japanese or Chinese grocery stores or supermarket Asian aisles.
- Seasonings: Simplicity is the best when you are making panko fried chicken. You will only need 3 basic seasonings, salt, pepper, and garlic powder.
- Flour: Flour is used to coat the chicken before dipping it into the egg mixture, helping the egg adhere to the chicken.
- Eggs: Beaten eggs create a sticky surface for the breadcrumbs to adhere to.
- Oil: Choose a neutral oil with a high smoke point, such as vegetable or canola oil, for frying the chicken cutlets.
How to make it
Prepare chicken and breading:
- First, trim off excess fat from the chicken breast and flatten it by using a meat tenderiser or rolling pin. If the chicken breast is too big, you can butterfly it by using a sharp knife. Season the chicken with salt and ground black pepper to taste.
- Whisk two eggs in one bowl. In another bowl combine plain flour, cornstarch, and garlic powder. Place panko breadcrumbs in a separate bowl.
- First, dredge the chicken in the flour mix. Then dip in the whisked egg. Next, coat them with panko breadcrumbs by gently pressing them in your hands.
To air-fry:
- Pre-heat the air-fryer to 190'C for 2-3 minutes. Place the panko-breaded chicken breasts over the rack and leave enough space between each piece. Fry for 10-20 minutes or until the chicken is crispy.
- Spray a generous amount of cooking oil halfway through. Remove from heat and let it sit for 3-4 minutes then cut it into medium slices.
- Serve with ketchup, mayonnaise, sweet chilli sauce, hot chilli sauce, gravy, or a Japanese curry sauce and rice. You can check out our Prawn Katsu with Curry and Rice for the Easy Japanese Curry Sauce Recipe.
Top Tips
- Tenderize the chicken slightly before breading for a juicy tender result.
- If you wish to deep-fry, make sure the oil temperature of 350°F (175°C) for perfect frying.
- Cook in batches to avoid overcrowding the air-fryer.
- Serve with traditional tonkatsu sauce or katsu curry for an authentic experience.
- Preheat the air fryer to ensure consistent cooking temperature.
- Lightly coat the chicken with oil or cooking spray for a crispy texture.
- Place breaded chicken in a single layer in the air fryer basket, without overcrowding.
- Flip the chicken halfway through cooking for uniform browning.
- Check for doneness with a meat thermometer; the internal temperature should be 165°F (74°C).
Variations
- Panko Parmesan Fried Chicken: Mix panko breadcrumbs with grated Parmesan for added flavour.
- Spicy Katsu: Add cayenne pepper or dried crushed chilli flakes to the breading for a kick.
- Honey Mustard Dip: Serve with a side of honey-mustard dipping sauce for a sweet-savory twist.
- Sesame-Coated Chicken Panko: Combine sesame seeds with panko breadcrumbs before breading the chicken.
- Curry Katsu: Sprinkle Japanese curry powder on the chicken before breading for a unique flavour.
- Teriyaki Glazed Chicken: Brush the fried panko chicken with teriyaki sauce after air frying for extra umami flavour.
Dipping Sauce
Panko chicken can be served with a flavorful dipping sauce called tonkatsu sauce. Tonkatsu sauce is a sweet and tangy condiment that perfectly complements the crispy chicken. If you're looking for a homemade alternative, you can mix Worcestershire sauce, ketchup, soy sauce, and a touch of sugar to create a similar taste. Additionally, you can also enjoy it with barbecue sauce marinara for an Italian flair, tangy ranch, sriracha mayo for a spicy punch, and honey mustard for a sweet-tangy balance. These sauces add an extra layer of flavour to each crunchy bite.
FAQ
Panko breadcrumbs are recommended for their superior crispiness, but you can use regular breadcrumbs if needed. Panko yields the best texture.
Ensure the chicken is coated evenly in flour, egg wash, and panko. Refrigerating breaded chicken for 20-30 minutes before frying helps the breading adhere better.
Reheat fried breadcrumbs chicken in the oven at 350°F (175°C) for 5-6 minutes to maintain its crispiness. Avoid the microwave, as it may result in a loss of texture.
Yes, you can freeze fried panko-coated chicken. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminium foil, place it in an airtight container, and store it in the freezer for up to 2-3 months. Reheat in the oven for best results.
To prepare panko-coated chicken a day ahead, follow these steps: Bread the chicken with panko crumbs, and refrigerate uncovered on a wire rack to retain crispness. Store in an airtight container, and fry just before serving for maximum freshness and crunch.
More tasty crispy Japanese appetisers
Stay updated on our new recipes
We are on social media Facebook, Instagram, YouTube ( New recipe video every week ), and Pinterest ( Pin your favourite recipes ). If you've tried this recipe, please share your comment or post on social media and tag me. I would love to see your creations and feedback.
Panko Chicken
Ingredients
- 4 Chicken breast Boneless skinless chicken breasts about 100 grams each breast
- 6-8 tbsp Plain flour All-purpose flour
- 2 Egg whisked
- 100 gram Panko breadcrumbs Japanese breadcrumbs
- 1 tsp Salt or salt to taste
- 1 tsp Black pepper powder
- 1 tsp Garlic powder
- Oil spray or cooking oil to brush/spray the chicken
Instructions
Prepare chicken and panko coating
- First, trim off excess fat from the chicken breast and flatten it by using a meat tenderiser or rolling pin. If the chicken breast is too big, you can butterfly it by using a sharp knife.
- Season the chicken with salt and ground black pepper to taste. Whisk two eggs in one bowl. In another bowl combine plain flour, cornstarch, and garlic powder. Place panko breadcrumbs in a separate bowl.
- First, dredge the chicken in the flour mix. Then dip in the whisked egg. Next, coat them with panko breadcrumbs by gently pressing them in your hands.
panko chicken air fryer
- Pre-heat the air-fryer to 190'C for 2-3 minutes. Place the panko-breaded chicken breasts over the rack and leave enough space between each piece. Fry for 10-20 minutes or until the chicken is crispy. Spray a generous amount of cooking oil halfway through. Remove from heat and let it sit for 3-4 minutes then cut it into medium slices.Serve with ketchup, mayonnaise, sweet chilli sauce, hot chilli sauce, gravy, or a Japanese curry sauce and rice. You can check out our Prawn Katsu with Curry and Rice for the Easy Japanese Curry Sauce Recipe.
Leave a Reply