Recipe review: Sesame and Panko-Crusted Chicken

Like a lot of families, it’s easy to fall into a rut with dinners.  Hubby gets home with A about a half-hour before she starts getting hungry, which doesn’t leave a lot of time for cooking or being creative in the kitchen.

I hunted around online for some toddler-friendly recipes and came across this one on Red Tricycle, which ended up being a huge hit.  It was easy and quick to put together.  Since it’s baked, it’s way healthier than traditional breaded and fried chicken.  The chicken came out moist inside, and the breading was nice and crunchy.  I had to make two substitutions: I only had about a half cup of panko crumbs so I made up the difference with regular bread crumbs; and, I used skinless boneless chicken breasts, cut into 1-inch strips.  It was delicious, and I look forward to trying it again with just the panko crumbs.  It would also be tasty with some dipping sauce, perhaps some plum sauce.  Click the link in the recipe title to go to the original page.

“Crunchy-Crunchy” Sesame & Panko-Crusted Chicken

Ingredients

  • 1 kg (2 pounds) chicken wings or drumsticks
  • Salt and pepper
  • 1 large egg, beaten
  • 1 cup fresh or panko breadcrumbs
  • 1/2 cup sesame seeds

Optional:
Thai sweet chilli sauce
Cajun seasoning

Method

  • Preheat oven to 400F.
  • Wash chick and pat dry. Rub all over with a little salt.
  • Place the beaten egg in a shallow dish. On another plate, mix the breadcrumbs with the sesame seeds and some salt and pepper to taste.
  • Dip each piece of chicken into the egg, drain off excess, and coat it well with the breadcrumb mixture. Press the breadcrumbs firmly onto chicken so that they adhere properly. Repeat with the rest of the chicken.
  • Arrange the chicken on the baking tray and bake in the oven for 45 minutes, turning halfway while cooking, until chicken is golden brown and cooked. Transfer to a serving plate and enjoy while hot and crunchy!

Optional:
When the chicken is cooked, brush some sweet chilli sauce all over the chicken and bake again for 2-3 minutes until caramelized.

For a spicy twist, omit the salt in the breadcrumb mixture and substitute with 1 tbsp cajun seasoning instead, and a pinch of cayenne pepper for extra heat.

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