Crunchy and juicy oven-baked panko chicken cutlets and delicious fried rice are definitely the best combinations for dinner. I’ll show you how to make them just as crispy and juicy as deep-fried chicken but with fewer calories and less oil.
This oven-baked panko chicken cutlets recipe with fried rice takes less than 30 minutes. You just need to bake the crunchy chicken breast and fry the rice at the same time, it’s easy and quick.
Oven-baked panko chicken cutlets recipe
The deep-fried chicken cutlets bigger than your palm are authentic street food in Taiwan. It’s tender and juicy, full of garlic and soy sauce flavor. Today, I want to show you how to cook it in the oven to make it as good as the deep-fried chicken cutlets.
I want to share this magical method with everyone. It’s quick and easy to prepare. You can marinate the chicken the night before, prepare panko breadcrumbs, cornstarch and eggs and make a dinner that will comfort you through your hard day at work.
Chicken marinade
Chicken breast, ginger, garlic, soy sauce, water, and rice wine or dry sherry. It’s important to add water and marinate the chicken for at least 10 minutes or overnight.
PRO TIP: This allows the chicken breast to soak up the water and become tender and juicy. This is the SECRET so that the chicken breast will be juicy. This method can be used for all recipes with baked, deep-fried, or fried chicken breast.
Crunchy breading ingredients
It’s really simple. All you need is panko breadcrumbs, cornstarch, and eggs to make chicken breading.
PRO TIP: Using panko breadcrumbs provides a crispier texture than regular breadcrumbs because the breadcrumbs are larger.
How to make oven-baked chicken cutlets
- Cut the chicken breast along with the half-moon shape, and turn it into a palm-sized piece. Don't cut off the middle part.
- Place the chicken breast in a bowl or zip bag, add garlic, soy sauce, water, and rice wine, and marinate for at least 10 minutes.Mix the chicken breast with all the ingredients and then marinate for at least 10 minutes or overnight. PRO TIP: Add water and marinate for at least marinate for 10 minutes. This will allow the chicken to soak up the water and become tender and juicy.
- Heat pan over medium heat, add panko breadcrumbs to the pan. Pour oil into the pan and use a chopstick to mix them together.
- Stir fry until panko breadcrumbs turn golden brown. Remove from pan and set aside on a plate.PRO TIP: Add oil to the panko breadcrumbs and pan fry them, to get the same crunchy texture as deep frying. If you don't add oil, you won't get that crunchy texture. When it gets cold, it still has a crunchy effect.
- Dip both sides of the chicken breast in cornstarch.
- Dip both sides of the chicken breast in the whisked egg.
- Finish the panko breadcrumbs on both sides, then gently press with your hands to make the panko breadcrumbs stick to the chicken breast.
- Put them on the baking tray and prepare them for baking.PRO TIP: The order of dipping cornstarch first, then whisked egg, then panko breadcrumbs are to ensure that the breadcrumbs don't fall off easily during baking. The chicken breast and panko breadcrumbs stick together and don't separate.
- Preheat oven to 200C/390F. Bake for 10 minutes.
- While it's baking, you can prepare fried rice at the same time. After 10 minutes, your crunchy palm-sized oven-fried chicken is ready. Add some salt, white pepper, and chili powder to taste. For the egg-fried rice recipe, you can watch the video below. Or my earlier "Fried Rice Recipe" for another way to prepare it.You can serve shredded cabbage or coleslaw and sliced tomatoes with it.
Recommend dish to eat with
Vegetables: bok choy stir fry or moo shu.
Soup: hot and sour soup, Wonton soup, or egg drop soup.
If you like to try Chinese deep-fried chicken and tips, you may see my early post for deep-fried chicken.
Watch how to make:
Ingredients
MARINADE CHICKEN:
- 1.3 lb /600g boneless/skinless chicken breast
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 2 tablespoons water
- 1 tablespoon Shaoxing wine, rice wine, or dry sherry
CHICKEN BREADING:
- 1/2 cup /100g panko breadcrumbs
- 1/4 cup /50g cornstarch
- 3 tablespoons cooking oil
- 1 beaten egg
Instructions
MARINADE CHICKEN:
- Cut the chicken breast along with the half-moon shape, and turn it into a palm-sized piece. Don't cut off the middle part.
- Place the chicken breast in a bowl or zip bag, add garlic, soy sauce, water, and rice wine, and marinate for at least 10 minutes or overnight. (Noted 1)
CRUNCHY BREADING:
- Heat pan over medium heat, add panko breadcrumbs to the pan. Pour oil into the pan and use a chopstick to mix them together.
- Stir fry until panko breadcrumbs turn golden brown. Remove from pan and set aside on a plate. (Noted 2)
BAKE FRIED CHICKEN BREAST:
- Dip both sides of the chicken breast in cornstarch.
- Dip both sides of the chicken breast in the beaten egg.
- Finish the panko breadcrumbs on both sides, then gently press with your hands to make the breadcrumbs stick to the chicken breast. (Noted 3)
- Put them on the baking tray and prepare them for baking.
- Preheat oven to 200C/390F. Bake for 10 minutes. (Noted 4)
- Add some salt, white pepper, and chili powder to taste.
Tips & Notes:
- Add water and marinate for at least marinate for 10 minutes. This will allow the chicken to soak up the water and become tender and juicy.
- Add oil to the panko breadcrumbs and pan fry them, to get the same crunchy texture as deep frying. If you don’t add oil to the breadcrumbs, you won’t get that crunchy texture. When it gets cold, it still has a crunchy effect.
- The order of dipping cornstarch first, then beaten egg, then panko breadcrumbs are to ensure that the breadcrumbs don’t fall off easily during baking. The chicken breast and panko breadcrumbs stick together and don’t separate.
- While it’s baking, you can prepare fried rice at the same time. After 10 minutes, your crunchy palm-sized oven-fried chicken and fried rice are ready.
- For the egg-fried rice recipe, you can watch the video below. Or my earlier “Fried Rice Recipe” for another way to prepare it.
- Using panko breadcrumbs provides a crispier texture than regular breadcrumbs because the breadcrumbs are larger.
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