Cooking Crispy Sesame-Panko Chicken

My parents’ house is directly behind a Chinese restaurant that we ordered from with some frequency. You might think with such easy access that I would have been well-versed in the country’s delicacies by an early age, but that wasn’t the case. Why? Because I only wanted to eat white rice with soy sauce. I don’t remember exactly how long this went on for, but definitely longer than someone who writes about food with some regularity would like to admit. Sometime in college or maybe high school I was turned on to the tastiness of Chinese carry food and have been hooked ever since.

Like a lot of people, I’m a big Sesame Chicken fan. I’ve even done some research into making the dish at home, especially with my growing wok experience. But, it’s a fairly complicated dish, if memory serves and, sometimes you just want to save a dish for nights when you’re not cooking, you know? But, I was intrigued when I saw the recipe for Crispy Sesame-Panko Chicken in my now-expired free Good Housekeeping subscription.

One of the best parts of this recipe is that, if you cook anything vaugley Asian on a semi-regular basis, you probably have the majority of the ingredients on hand. The only thing I bought for this was the cabbage. Everything else was in the pantry, fridge or freezer. It’s also pretty easy to put together.

The recipe says to get the chicken and oven ready first, but I didn’t go that way. I don’t have a lot of space to work with, so I try to tackle sides and condiments first. That meant that I whipped up the cabbage salad first. The main effort here comes from cutting up a cabbage. Once that’s done, throw it in a bow with green onion, sugar, vinegar, low sodium soy sauce, salt and pepper. I got that in the fridge to let everything mingle and then whipped up the simple ketchup serving sauce minus the cayenne. With those out of the way — literally — it was time for the chicken. First step: oven to 450 degrees.

Again, this isn’t a difficult process, but it did take some space. I like to use pie dishes for my egg wash/crumb chicken dishes. They’ve got the right surface area and higher sides so I don’t have to worry about spilling grossness all over my counter. Dip the fat-trimmed chicken breasts in the egg/garlic powder/dry mustard/ginger/pepper mix then into the panko/sesame seed crumblies before placing on a baking sheet (I went foil-covered as usual). Those go into the 450 degree oven for 15-20 minutes and get nice and crunchy. That’s enough time to get your slaw and sauce together if you were so inclined, but I’d rather do my work up front and have a little relaxation time while the oven does its job.

The chicken doesn’t have that sugary, stickiness I’ve come to know and love from Sesame Chicken, but it does remind my tongue and brain enough to hit some of the right buttons, maybe not as hard as the real deal, but enough for a tasty dish. The slaw was nice and tangy, the kind of thing you could slow together for any Asian main dish (man, it’d be good on tacos!). The ketchup also added a really nice tangy element to the party. Altogether I’d say this is a good way to go for a solid meal that might open up the door to more Asian-inspired entrees in the future. I bet even my younger self would have passed up the white rice/soy sauce combo to give this a shot.

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