Panko-crusted chicken with Japanese wasabi mayonnaise
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
A delicious easy-to-make Asian spin on chicken, with Japanese (Kewpie) mayo you’ll want to dunk everything into.
Ingredients
1 cup panko breadcrumbs
¼ cup all-purpose flour
¼ teaspoon sea salt
2 eggs, beaten
1 tablespoon water
4 (5-ounce) boneless, skinless chicken breasts
Canola oil, for frying
Tongrashi, to taste
Japanese wasabi mayonnaise
⅓ cup Japanese mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon wasabi powder, optional
Preparation
For mayonnaise, in small bowl combine mayonnaise, lemon juice and wasabi; cover and chill until ready to serve.
For chicken, in one shallow bowl place panko, in another place beaten eggs, in third plate flour and salt. Dip chicken into flour mixture, then egg, then panko, pressing to coat. Heat oil in large skillet over medium-high heat. Fry chicken in batches for 5 to 6 minutes per side or until golden and no longer pink inside. Sprinkle with togarashi and serve with wasabi mayonnaise. Serves 4.
