Crispy Japanese Panko Chicken with Sautéed Vegetables
Experience the vibrant flavors of Japan with this Crispy Japanese Panko Chicken recipe inspired by Iron Chef Winner Katsuyo Kobayashi. This dish features tender, juicy boneless chicken thighs coated in a crispy panko crust, paired with fresh shiitake mushrooms and shishito peppers sautéed to perfection. The addition of mirin and soy sauce brings a delightful umami flavor that will transport your taste buds to the heart of Japanese cuisine. Ideal for a family dinner or a special gathering, this dish embodies a perfect harmony of textures and flavors. Serve it beautifully arranged on a platter with optional spices for those who enjoy an extra kick.
4
Servings
150
Calories
7
Ingredients
Ingredients
Boneless chicken thighs
2-3 (Remove excess fat)
Fresh shiitake mushrooms
8 (Remove hard end tips and cut into halves or fourths)
Shishito green peppers or small bell peppers
8 or 3 (Destem, remove seeds, and cut into 4-6 pieces if using bell peppers)
Mirin (or sake + sugar)
2-3 tablespoons (N/A)
Soy sauce
2-3 tablespoons (N/A)
Japanese sansho pepper
to taste (Optional)
Shichimi togarashi pepper or red chili pepper flakes
to taste (Optional)
Instructions
1
Begin by preparing the chicken thighs by trimming away any excess fat, ensuring a leaner cut.
2
Remove the hard end tips from the shiitake mushrooms and slice them into halves or quarters, depending on their size.
3
For the peppers, destem and de-seed shishitos or bell peppers, then cut them into 4-6 pieces.
4
Heat a non-stick fry pan over medium-high heat. Once hot, place the chicken thighs skin side down in the pan and cook until the skin becomes crispy and golden brown, about 5-7 minutes.
5
Carefully flip the chicken over and continue to cook for another 5-7 minutes, or until the other side is browned as well.
6
Incorporate the prepared mushrooms and peppers into the pan, tossing them with the chicken as they cook.
7
When the chicken is thoroughly cooked (internal temperature should reach 165°F or 75°C), pour the mirin and soy sauce over the chicken and vegetables. Stir continuously to ensure even coating and allow the sauce to thicken.
8
Once the sauce has reached a desirable thickness, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
9
Arrange the chicken and sautéed vegetables artfully on a platter, garnishing with sansho pepper and shichimi togarashi as optional table condiments to spice up the dish as desired.
Nutrition Information
7.5g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Japanese Panko Chicken with Sautéed Vegetables?
It is a dish featuring tender boneless chicken thighs with a crispy panko crust, paired with sautéed shiitake mushrooms and shishito peppers in a savory mirin and soy sauce.
Who inspired this recipe?
This recipe is inspired by the legendary Iron Chef winner Katsuyo Kobayashi.
What cut of chicken is recommended?
The recipe calls for 2-3 boneless chicken thighs with the excess fat trimmed away.
What kind of mushrooms are used in this dish?
Fresh shiitake mushrooms are used, with the hard end tips removed and sliced into halves or quarters.
Can I substitute shishito peppers?
Yes, if shishito peppers are unavailable, you can use 3 small bell peppers, de-seeded and cut into 4-6 pieces.
How do I prepare the chicken before cooking?
You should trim away any excess fat from the boneless thighs to ensure a leaner cut.
What is the first step in the cooking process?
Heat a non-stick fry pan over medium-high heat and place the chicken thighs skin side down.
How long should I cook the chicken skin side down?
Cook the chicken skin side down for about 5-7 minutes until it becomes crispy and golden brown.
How long does the second side of the chicken take to cook?
After flipping, cook the other side for another 5-7 minutes.
What is the safe internal temperature for the chicken?
The chicken is thoroughly cooked when it reaches an internal temperature of 165°F (75°C).
When should I add the vegetables to the pan?
Incorporate the prepared mushrooms and peppers into the pan while the chicken continues to cook after being flipped.
What sauce ingredients are used?
The dish is seasoned with 2-3 tablespoons each of mirin and soy sauce.
What can I use as a substitute for mirin?
A mixture of sake and sugar can be used as a substitute for mirin.
How do I finish the sauce in the pan?
Pour the mirin and soy sauce over the ingredients and stir continuously until the sauce thickens and coats everything evenly.
Should the chicken rest before serving?
Yes, remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
How is the dish garnished?
The dish is artfully arranged on a platter and garnished with Japanese sansho pepper and shichimi togarashi.
What is shichimi togarashi?
It is a Japanese seven-spice blend or red chili pepper flakes used as an optional condiment for extra heat.
What is sansho pepper?
It is a Japanese spice used as an optional condiment to add a unique flavor to the dish.
How many servings does this recipe provide?
This recipe serves 4 people.
How many calories are in one serving?
Each serving contains approximately 150 calories.
How much protein is in this dish?
There are 10 grams of protein per serving.
What is the carbohydrate content?
Each serving contains 7.5 grams of carbohydrates.
Is this recipe suitable for a family dinner?
Yes, it is ideal for a family dinner or a special gathering due to its harmony of textures and flavors.
What is the primary cooking method?
The chicken is pan-fried in a non-stick fry pan to achieve a crispy texture.
Is this dish considered easy to cook?
Yes, it is tagged as an easy cooking recipe.
How do I prepare the shishito peppers?
You should destem and de-seed the shishitos before adding them to the pan.
Does this recipe contain fat?
While specific fat grams are not listed, the instructions recommend trimming excess fat for a leaner meal.
How many ingredients are needed in total?
The recipe requires a total of 7 ingredients, including optional garnishes.
What is the flavor profile of this dish?
The dish features a delightful umami flavor from the combination of mirin, soy sauce, and fresh mushrooms.
How should the final dish be presented?
The sliced chicken and sautéed vegetables should be arranged artfully on a platter with spices served on the side.