Soy Sauce Chicken in Crispy Panko with Korean Dressing
Serve these moreish chicken bites as an accompaniment with drinks. The Japanese panko breadcrumbs make them extra crispy. By food stylist @lolperry and photography by @ellisparrinder
- Preparation Time25 mins
- Additional TimeMarinate overnight
- Cooking Time5 mins
- 6 free range chicken breasts, skin removed and cut into bite-sized pieces
- 1 x 6cm piece of fresh ginger, finely grated
- 3 cloves garlic, crushed
- 10 tablespoons Kikkoman Naturally Brewed Soy Sauce
- 4 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 30g plain flour
- ½ teaspoon salt
- 3 eggs, beaten
- 250g panko breadcrumbs
- Flaky salt
- Oil, for frying
To make the Korean Cucumber Dressing:
- 1 large cucumber
- ½ white or red onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons Kikkoman Naturally Brewed Soy Sauce
- 2 red chillies, deseeded and finely chopped
- 2 teaspoons sesame oil
- zest of 1 lime
- 2 teaspoons fish sauce
- 1 teaspoon sugar (optional)
Combine the chicken, salt, ginger, soy, oil and garlic in a bowl. Toss well to be sure all the chicken is coated, and then cover and refrigerate. Let marinate for at least an hour, ideally overnight.
In a small bowl, combine the flour and salt. In another bowl tip the beaten egg and in a third the panko breadcrumbs. Have a fourth empty tray nearby to lay your coated chicken.
When ready to cook, toss a chicken piece one by one, first in the flour, then the egg mixture and lastly the panko, making sure you press the crumbs into the chicken to get a good even coating. Transfer each piece to the tray and continue until they are all coated.
Heat about 3 inches of vegetable oil in a large saucepan. Be sure to leave plenty of room for the oil to bubble up. When the oil reaches 190 C degrees carefully add 3 to 4 chicken pieces. Fry until the exterior is deep golden in colour and the chicken is cooked through, which should take about 2-4 minutes, depending on the size of your pieces.
Transfer the chicken to a serving platter and sprinkle with flaky salt while they are still hot. Serve straight away alongside a bowl of Korean cucumber dressing.
To make the dressing:
Place the onion, garlic, soy sauce, chilli, lime zest, sesame oil, fish sauce and sugar into a large bowl and mix it well with a spoon until the sugar is well dissolved.
Chop the cucumber into small dice and place in the dressing, leave to marinade as long as you like before serving alongside your chicken.