Panko Crusted Chicken Skewers

4 chicken breasts, sliced into 12-14 cubes

½ cup flour (125 mL)

2 eggs

2 cups panko bread crumbs (500 mL)

3 tablespoons chopped cilantro (50 mL)

3 tablespoons chopped mint (50 mL)

¼ teaspoon salt (1 mL)

1 pinch Pinch of pepper

8 8-inch bamboo skewers

1 bottle Vegetable oil for frying

Dipping sauce

1 cup mayonnaise (250 mL)

3 chipotle chilies, seeds removed

¼ teaspoon salt (1 mL)


Panko Crusted Chicken Skewers

1. Thread chicken cubes onto bamboo skewers and set aside.

2. Place flour, eggs and breadcrumbs in 3 separate bowls. Whisk eggs lightly and season with salt and pepper.

3. Add the chopped cilantro and mint to the breadcrumbs.

4. Dredge chicken slices in flour, shake off excess, then dip in egg, letting excess drip off. Evenly coat with breadcrumbs. Arrange chicken in one layer on wax paper.

5. Heat vegetable oil in a deep heavy skillet over moderately high heat until hot but not smoking. Fry chicken skewers in batches, (making sure not crowd the pan) turning over once, until golden brown and just cooked through, about 6 minutes per batch. Transfer with tongs to paper towels to drain. Place on cooling rack to keep crisp.

6. Serve with dipping sauce.

Dipping sauce

1. In a food processor, pulse mayonnaise and chipotle chilies until well bended, season with salt.

See more: Poultry, Lunch, Fry, Party Favourites, Picnics

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