A delicious garlic soy sauce chicken cutlet, made with tender chicken breast and coated directly in panko—no need for flour or eggs\! Since there is no sauce, it stays crispy and is perfect hot or cold, making it great for lunch boxes or meal prep. No deep-frying, no fuss—just flavorful, crunchy chicken with a simple marinade. Can also be made ahead and frozen\!
15 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz skinless chicken breast
- 3 tbsp. vegetable oil (for frying)
- A2 tbsp. potato starch (or cornstarch)
- A1 tbsp. soy sauce
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. Japanese mayonnaise
- AA pinch of black pepper (optional)
- A1/2 tsp. garlic paste
- B7 tbsp. panko breadcrumbs
- B1 tbsp. toasted white sesame seeds (optional)
INSTRUCTIONS
- 1
Remove the skin from the chicken breast if necessary. Poke a few holes in it with a fork, then cut the breast in half lengthwise. Slice each piece diagonally into strips about ½-inch-thick (1–1.5 cm). Place the chicken in a bowl or bag and add all ingredients from A (potato starch, soy sauce, sake, Japanese mayonnaise, black pepper, and garlic). Massage well and let it sit for about 10 minutes.
- 2
In a plastic bag or shallow dish, combine B (panko and sesame seeds). Lightly drain the chicken and place it in the breading mixture . If using a bag, seal it and shake gently to coat the chicken evenly. Alternatively, you can dredge the chicken in the breading in a shallow dish.
- 3
Pour 1 tbsp. oil in a frying pan and arrange the coated chicken pieces in the pan. Drizzle the remaining 2 tbsp. oil over the top. Cook over medium heat for about 4 minutes, then flip and cook for another 2–3 minutes until golden brown and cooked through.
RecipeID
139
Tips & Notes
Substitutions:
Chicken breast: Can substitute with chicken tenderloins.
Japanese Mayonnaise: Can be replaced with 1 tsp. vinegar + 1 tsp. sesame oil.
Black pepper / Garlic / Toasted sesame seeds: Optional.
Storage:
Refrigerated: Up to 3–4 days
Frozen (cooked or marinated): Up to 1 month
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."