Panko-crusted chicken with Japanese wasabi mayonnaise

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A delicious easy-to-make Asian spin on chicken, with Japanese (Kewpie) mayo you’ll want to dunk everything into.

Ingredients

1 cup panko breadcrumbs

¼ cup all-purpose flour

¼ teaspoon sea salt

2 eggs, beaten

1 tablespoon water

4 (5-ounce) boneless, skinless chicken breasts

Canola oil, for frying

Tongrashi, to taste

Japanese wasabi mayonnaise

⅓ cup Japanese mayonnaise

1 teaspoon fresh lemon juice

1 teaspoon wasabi powder, optional

Preparation

For mayonnaise, in small bowl combine mayonnaise, lemon juice and wasabi; cover and chill until ready to serve.

For chicken, in one shallow bowl place panko, in another place beaten eggs, in third plate flour and salt. Dip chicken into flour mixture, then egg, then panko, pressing to coat. Heat oil in large skillet over medium-high heat. Fry chicken in batches for 5 to 6 minutes per side or until golden and no longer pink inside. Sprinkle with togarashi and serve with wasabi mayonnaise. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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