This is basically a finger food that can be served as a snack, for pot luck, parties, or as the main course. I love it cold, the next day. Perfect for picnics and the beach. It is an off-shoot of a Japanese favorite called chicken katsu, which is breaded chicken w/ “ponzu sauce,” (sold in Japanese markets.) Baby chicken is sometimes served on new years day in Japanese culture; I made up the name of course. On new years day, families visit from home to home of relatives and friends. A beautiful spread of tradtional food that is symbolic and very embellished is displayed. Each dish has different prophecies and must be eaten to ensure a fortunate new year!
- 1Cut chicken into 1 inch pieces. Pour panko into a large bowl. In a medium bowl beat eggs with seasoning to taste. In another medium bowl pour the flour into it.
- 2Heat oil on medium in a large sauce pan, or wok for frying. I use olive oil. Set aside a large platter with paper towels for draining the oil after frying.
- 3Toss chicken in flour, about 10 or more at a time. Make sure each piece is completly covered. Then dip and cover floured chicken in the egg mixture. After covered with the egg, put into the bowl of panko. Use a spoon to gently cover each piece thoroughly with the bread crumbs.
- 4Carefully place the chicken into the hot oil, and turn if needed. It should take 2–3 minutes or so depending on the temperature of the oil. Remove and drain after each side is a golden brown.
- 5This dish can be served hot or at room temperature. I prefer it cold, even better the next day! Ponzu can be used as a dipping sauce. I like ketchup or ketchup mixed with a bit of soy sauce, and rice on the side.
- 6Note: Panko and Ponzu sauce is usually sold in the asian section of most super markets. If not, google a Japanese market.
Member recipes are not tested by the CHOW food team.