baby chicken Recipe hej

1. 1

   Cut chicken into 1 inch pieces.

2. 2

   Pour panko into a large bowl.

3. 3

   In a medium bowl beat eggs with seasoning to taste.

4. 4

   In another medium bowl pour the flour into it.

5. 5

   Heat oil on medium in a large sauce pan, or wok for frying.

6. 6

   I use olive oil.

7. 7

   Set aside a large platter with paper towels for draining the oil after frying.

8. 8

   Toss chicken in flour, about 10 or more at a time.

9. 9

   Make sure each piece is completly covered.

10. 10

    Then dip and cover floured chicken in the egg mixture.

11. 11

    After covered with the egg, put into the bowl of panko.

12. 12

    Use a spoon to gently cover each piece thoroughly with the bread crumbs.

13. 13

    Carefully place the chicken into the hot oil, and turn if needed.

14. 14

    It should take 23 minutes or so depending on the temperature of the oil.

15. 15

    Remove and drain after each side is a golden brown.

16. 16

    This dish can be served hot or at room temperature.

17. 17

    I prefer it cold, even better the next day!

18. 18

    Ponzu can be used as a dipping sauce.

19. 19

    I like ketchup or ketchup mixed with a bit of soy sauce, and rice on the side.

20. 20

    Note: Panko and Ponzu sauce is usually sold in the asian section of most super markets.

21. 21

    If not, google a Japanese market.

* Per serving · 4 servings · Values may vary.

No additional tips available.