Recipes
Panko-Crusted Chicken Sandwich
Episode 115: Spiced Panko Bread Crumbs
This is one of the most popular lunch dishes at Blue Ginger: a crispy, spicy chicken breast served in a sandwich with mustard, mayo, and shredded iceberg lettuce. I got the idea for it years ago from a college friend who-weirdly, I first thought- liked to wrap fried chicken pieces, bone and all, in squishy white bread before digging in. (He'd eat around the bone.) The bread would absorb the juices and provide additional chewy texture. I was soon converted to his tasty (and mess-free) innovation. This version is much, much suaver and even more addictive.
Serves 4
Ingredients
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups Spiced Panko Bread Crumbs
Canola oil, for frying
4 large skinless chicken breasts, pounded as needed for consistent thickness
Kosher salt and freshly ground black pepper to taste
2 tablespoons Dijon mustard
1/4 cup mayonnaise
4 sesame seed-topped buns, split
1 head of iceberg lettuce, shredded
1 large ripe tomato, cored and sliced 1/4 inch thick
Directions
- Place the flour, eggs, and panko crumbs in 3 separate shallow dishes.
- Heat a large, heavy sauté pan over high heat. Pour in 12 inch of oil and heat. Meanwhile, season the breasts with salt and pepper. Dredge them in the flour, shaking off the excess. Dip the breasts in the eggs and then the panko, and fry the breasts, turning once, until they are golden brown and their juices run clear when the breasts are pricked with the tip of a knife, 3 to 5 minutes per side. Remove and drain on paper towels.
- Meanwhile, in a small bowl, combine the mustard and mayonnaise. To assemble the sandwiches, spread the mustard mixture lightly on the bun tops and bottoms. Top the bottoms with the lettuce, a fried breast, and tomatoes. Season the tomatoes with salt and pepper, and cover with the bun tops. Halve each sandwich and serve.
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