This chicken dish is spicy, juicy and crisp on the outside. It's easy to make and ideal for a Monday night football snack or a weeknight supper. Japanese-style panko gives a crispier result and sticks more readily to the chicken than traditional bread crumbs. But if you can't find panko, it's OK to use a traditional version. This dish serves six. Pair with basmati rice and tomato salad for a light and tasty meal.
Instructions
1. Blend the ginger, garlic, chilies and 1 teaspoon of salt to make a marinade. Transfer the mix to a bowl and add the chicken. Coat the pieces in the sauce and the place the container in the refrigerator to marinate for 1 hour.
2. Preheat the oven to 400 F, or 375 F for a convection oven. Pour the oil into a roasting pan or a rimmed cookie sheet. Place the pan in the oven for 10 minutes to warm.
3. Combine 1/4 teaspoon of salt and the pepper with the panko. Beat the egg and place on a shallow plate or in a wide bowl.
4. Remove the chicken from the marinade and roll each piece in the bread crumbs to coat thoroughly. Dip each piece of chicken into the beaten egg and then add a second coating of bread crumbs.
5. Spray the chicken lightly with a cooking oil. Arrange the chicken on the hot roasting pan and cook for 20 minutes. Turn over the chicken and return to the oven until the meat is cooked through and golden brown.
6. Remove the chicken from the oven and let it rest 5 minutes to redistribute the juices before serving.
Tags: bread crumbs, chicken from, each piece, Remove chicken, Remove chicken from, teaspoon salt