Tori niku no mastard panko yaki（鶏肉のマスタードパン粉焼き）
breaded and bake = panko yaki tori niku = chicken meat panko = bread crumbs yaki = bake
What kind of dish is Tori niku no mastard panko yaki ??
The chicken was marinated in a sauce, covered with bread crumbs and baked. It is a dish with an attractive crispy texture.
It’s well seasoned, so it’s perfect for dinner with alcohol.
A dish in which ingredients are coated in breadcrumbs and baked is called “panko yaki.” When making pankoyaki, if you use a frying pan, the batter will easily peel off from the chicken. With this recipe, you don’t have to worry about that.
Mixing bread crumbs and oil before baking is the key to a crispy texture (*´-`)
NUTRITION FACTS : Breaded Chicken Marinated Mustard Sauce
550kcal Protein 32.2g Fat 38.5g Carb 20.4g Salt Equivalent 2.2g
INGREDIENTS : Breaded Chicken Marinated Mustard Sauce (2SERVINGS)
- Chicken thigh 350g
- Grain mustard 10g
- Worcester sauce or chuno sauce 35g
- Bread crumbs (panko) 40g
- Oil 25g
Side note: I heard that overseas Worcestershire sauce tastes quite different from Japan’s. I use Kagome’s Worcestershire sauce. 👉 https://www.kagome.co.jp/products/food/A9750/
How to make Breaded Chicken Marinated Mustard Sauce
- Preheat the oven to 230°C. 230 degrees Celsius is 446 degrees Fahrenheit.
- Spread the chicken and cut it in half.
- Mix grain mustard and sauce and marinate the chicken for 1 hour to overnight.
- Put bread crumbs and oil in a bowl and mix. Add the oil with your left hand while stirring with your right hand so that it is evenly distributed.
- Place the marinated meat in a bowl and cover with bread crumbs.
- Put a wire mesh on the baking sheet and arrange the chicken skin side up.
- Set the baking sheet in the lower part of the oven and bake for 25 minutes at 230 degrees.
- Cover with aluminum foil when browned to prevent burning.
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