Sunday, January 2, 2011

How to Make Panko Chicken

Panko Chicken

I never imagined what it would be like to marry into a Japanese family. The traditions and food are so different from what I was raised with, but I have really enjoyed jumping in and learning about all of it. One of the tastiest things I have discovered is panko chicken.

As Thomas and my entire family will tell you, I am a picky eater. I don't like chicken that tastes like...chicken. I want the chicken flavor hidden so I can trick my taste buds into thinking I'm eating something else. The chicken in this dish is marinaded for a full 24 hours in a delicious combination of soy sauce, mirin, sugar, ginger, garlic and pepper. The intense flavor from the long marinating process is why panko chicken is one of my favorites.

Thomas' grandma likes to include this dish with her traditional New Year's Day feast, and this year, I decided to take on the challenge and make it myself. The pressure was on!

First, I mixed soy sauce, mirin, sugar, ginger, garlic, pepper and eggs to create the marinade. It should feel like a thick syrup. We made a double batch because we were cooking for a large group, but just the normal batch is fine for most situations. The chicken will soak in this marinade for a full 24 hours before it is cooked.

panko chicken ingredients

New Years Day morning, I got up early to cook the chicken before we went to grandma's house. First, I poured a bag of panko into a large bowl. Then, I took each piece of chicken and coated it completely before putting it on the wire rack (see recipe below) and baking for 50 minutes.

When we arrived, grandma tried a piece of my chicken immediately, and said I was "Terrific!" It did taste pretty good...if I do say so myself!

1 cup sugar
1 cup soy sauce
3-4 tablespoons mirin
ginger to taste
2-3 garlic cloves
dash of pepper
1 egg
bag of panko flakes

Combine the sugar, soy sauce, mirin, ginger, garlic, pepper and egg. Pour into seal-able bag with chicken. Let marinade for 24 hours. Next day, coat chicken with panko flakes on both sides. Place chicken on a wire rack, which is then placed over a baking dish (Pyrex or similar) with 1/2 to 1 inch water in the bottom. Cook at 350 degrees for 45mins-1 hour. Let cool then slice thinly for easy chopstick eating. Enjoy!


Tanya said...

Okay... from one white girl to the next... what is Mirin and where can I find it?

Sarah said...

to be honest tanya...i dont know! on the bottle it says "sweet cooking seasoning" and we found it in the asian/ethnic aisle at our grocery store

Anonymous said...

Ugh! I just went to look at what mirin is and I can't find it, which quite frankly, is pissing me off. I think it's sweetened cooking sake, but I could be making that up. Well, at least I know I'll need to get some more before making panko chicken.

Sarah said...

I think you are right, its similar to sake, but we also have some cooking sake in our cabinet, and its not exactly the same

let us know how the panko cooking goes!

Tanya said...

Where do you grocery shop? Do they have it at Albertsons or should I go to Ranch 99?

Thomas said...

If you've got a big grocery store with an "ethnic" section you'll probably be able to find Mirin. Its about the only odd ingredient thats required thats harder to find and its a must.

Also, this recipe works for thin sliced beef as well.

Kevin Reilly said...

This sounds so delicious!!!!! I would love to see pictures of you enjoying the finished product!


All my best wishes to both of you as you begin this very exciting new venture!!!!

Tanya said...

Okay, one last question: How many pieces of chicken will the normal batch of marinate cover and what cut of chicken is best? breast or thighs?

**as you can tell I'm interested in making this delight! In fact, I have put it on my meal plan for this month!! Yes, you inspire me. :)**

Sarah said...

breast is best, and our double batch covered 6 large chicken breasts and we did have room to spare, i just like things overly marinaded :)

one batch could easily make 3-4 normal sized chicken breasts. they just need to be submerged in the bag of marinade and we like to flip them around multiple times in the 24 hours and massage the marinade into them.

please send us pictures!!

Kilya said...

I posted this last week but it didnt seem to register...


The chicken breast, is it good to use a full thick breast or slice it in half so its thinner for baking?

Really looking forward to making this.

Sarah said...

Ilya, I used both thick and thinner pieces when I made this, and it didnt seem to be a problem. You might need to cook the larger pieces for a big longer, but thats it!

Kilya said...

Went to the Japanese super market on Saturday!

Got my ginger, soy sauce, mirin and panko flakes!

(*And a case of Sapporo lol*)

Now I just need to plan a dinner and impress some people.

Sarah said...

Let us know what you think!

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