Total Time
25mins
Prep 10 mins
Cook 15 mins

I came up with this when I didn't have any butter to make garlic panko chicken strips to go with #51884 True Lemon Chicken sauce. Panko is a chunky style of breadcrumb from Japan, giving a nice crunchy finish.

Directions

  1. Line a baking sheet with parchment paper and preheat oven to 200°C.
  2. Slice the chicken breasts into strips.
  3. Season to taste with salt, pepper, herbs, spices.
  4. Dust,dredge or dunk pieces into flour.
  5. Lightly beat egg whites until slightly frothy.
  6. Sprinkle some panko on a large plate.
  7. Dip dusted chicken pieces one at a time into the egg white then into the panko.
  8. Dip the chicken piece into the egg white and the panko again.
  9. Place double dipped chicken strips on prepared baking sheet.
  10. Bake at 200C for 15-20 minutes until chicken is cooked through, slice through a thick piece to check if still pink.
  11. For lemon chicken, use lemon sauce recipe from True Lemon Chicken and serve over rice, otherwise, serve with favourite dips.
Most Helpful

4 5

this is a great base for dinner. I used bottled gyoza sauce on it because it was kind of plain.