Get ready to jazz up your dinner for two routine with a plate full of crispy, golden goodness! This Panko Chicken and Cabbage Slaw recipe is not only tasty and satisfying but also ridiculously easy to whip up in just about half an hour.
Panko Chicken and Cabbage Slaw Kitchen Notes
Imagine sinking your teeth into juicy, panko-crusted chicken breasts, perfectly paired with a crunchy cabbage slaw that's seasoned to perfection. And let's not forget the spicy mayo sauce—it's the zesty, tangy kick that brings the whole dish together.
Not crazy about spicy mayo but want another sauce? Make this ketchup based Japanese Katsu sauce. Heck, I serve both alongside my panko crusted chicken breasts – they are that good. Both the spicy mayo and the flavorful Japanese Katsu inspired sauce are found in the recipe card.
Whether you're cooking for yourself or serving up a family feast, this meal is sure to become a new favorite. So, grab your apron and let’s get crunching!
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Ingredients you'll need
We used a crunchy cabbage slaw and flavorful sauces to play off the big crunch of these panko crusted chicken breasts. Consider serving with rice to round out the dish.
Panko Chicken ingredients
- panko (Japanese breadcrumbs) - I use Japanese panko breadcrumbs. Panko breadcrumbs differ from your regular breadcrumbs due to their light and flaky texture.
- large eggs
- boneless, skinless chicken breasts
- vegetable oil for frying
Cabbage Slaw ingredients
- napa cabbage or green cabbage – Napa cabbage tastes slightly sweeter than green cabbage. The mild flavor blends well with Asian-inspired dishes like this panko chicken. Its tender crunch is my favorite ingredient to use in cabbage slaws. Use a mandoline to achieve a thin slice.
- soy sauce
- lemon juice
- toasted sesame oil
- scallions – while, optional they make a great addition to the slaw.
- table salt
Spicy Mayo ingredients
- mayo – I usually opt for an olive-oil mayo or use light version of your favorite brand.
- hot sauce – Sriracha is my favorite
- soy sauce or tamari - Tamari has a richer flavor and tends to taste less salty than soy.
- honey
Katsu Sauce ingredients
- ketchup – some brands of ketchup may be sweeter than others; therefore, I would adjust the amount of sugar accordingly.
- worcestershire sauce
- oyster sauce – my favorite oyster sauce is by Lee Kum Kee. They make a great vegan version as well!
- brown sugar – this will be to taste, so start with less than 1 tablespoon and add accordingly. I like my Homemade Tonkatsu (Katsu) Sauce on the less sweet side but you may prefer sweeter!
See recipe card for quantities.
Making cabbage slaw
There is two important thing to remember when preparing cabbage for slaw: (1) You have to cut it properly and, (2) Dress before you begin dredging and frying.
- Cutting cabbage properly: Thick and hardy greens like cabbage need to be tenderized. And you can do that by using your knife or a mandolin. When cabbage is thinly sliced, all those broken cell walls mean the cabbage is better at absorbing the dressing.
- Dress the cabbage slaw before dredging and frying the panko chicken – giving the cabbage the right amount time to absorb the dressing. To dress, toss the cabbage with soy sauce, lemon juice, sesame oil, salt together in bowl. Set aside.
How to make katsu sauce
Homemade Tonkatsu (Katsu) Sauce only requires 4 ingredients and is so easy to make at home, you won’t need to ever buy it again! Not only is it great on panko chicken but drizzle it over grilled pork chops.
- Simply whisk ketchup, Worcestershire sauce, oyster sauce, and brown sugar in a bowl until smooth. Adjust the sweetness and saltiness to your liking: if you like a sweeter sauce add more brown sugar if you want more saltiness add more Worcestershire sauce.
- Let chill in the fridge for 15-30 minutes in the fridge to let the flavors meld together.
Tip: if you are making panko chicken, make the katsu sauce before you begin dredging and frying.
Making spicy mayo
It would be hard to overstate how much I love spicy mayo. Maybe you can relate? It’s creamy, it’s zingy, it’s full of fiery spice. How could you not want to eat it on , let alone drizzled over spicy shrimp tacos, carnitas or panko shrimp rice bowl?
My method for how to make spicy mayo is as simple as stirring four ingredients together – mayo, siracha, soy sauce and hone. Start with the measurements listed in the recipe below. Then, taste and adjust the sauce to your liking. Add more sriracha if you prefer a spicier sauce, add more honey if you want it sweeter or mix in extra mayo if you want to tame the heat. With a little tweaking, it’ll be easy to find a balance of flavors you love!
Tip: If you plan to drizzle your panko chicken with spicy mayo, be sure to make it before you begin dredging and frying.
How to make panko chicken
Okay, now that we have covered how to make the slaw and the flavorful sauce, let the dredging and frying begin.
- Either slice chicken breasts in half (horizontally) into thinner pieces, or pound them until they are about ¼"- inch thick. This helps make this an under 30-minute meal by allowing the chicken to cook through quickly.
- Prep your dredging station. Once you start, this recipe will come together very quickly! Set up your station with three bowls. One with beaten eggs and salt, the second with panko. I like to use a shallow bowl like a pie plate.
- Working with 1 breast at a time, dip in egg mixture, letting excess drip back into bowl, making sure your chicken is completely coated. Dredge chicken in panko breadcrumbs. Coat completely with the panko, using your hands if necessary. Let the chicken rest on a tray or rack, place in the refrigerator, while you heat up your oil. Letting your chicken rest is a second trick to help your panko stick during frying.
- Heat about ¼ cup oil in a large skillet over medium-high. Once the oil is shimmering, place the panko covered chicken in the skillet and cook until golden brown and cooked through, about 2 to 3 minutes per side.
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Related
Looking for other recipes like chicken recipes for two? Try these:
- Skillet Chicken Chilaquiles Rojos
- Coronation Chicken Salad Sandwich (or Wrap!)
- Thai Chicken and Eggplant Panang Curry Recipe
- Gochujang Chicken and Cheese Tortellini Pasta Bake
What to serve with panko chicken
Panko chicken pairs well with any number of sides! The panko crusted chicken with spicy mayo and katsu sauce are both nice and flavorful, which is why we enjoy pairing it with a heavier tasting side like cabbage slaw.
If you want to skip the slaw or want another side option, here are few favorites:
- Rice
- Mashed Potatoes
- Asparagus
- Roasted or grilled vegetables
Panko Chicken and Cabbage Slaw Recipe
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Equipment
Ingredients
Spicy mayo
- ¼ cup mayonnaise or olive-oil mayo
- 1 tablespoons Sriracha or hot sauce of your choice
- 2 teaspoons tamari or soy sauce
- 1 teaspoon honey
Katsu sauce
- ¼ cup ketchup
- ⅛ cup Worcestershire sauce
- 1 tablespoon oyster sauce
- 2 teaspoons brown sugar to taste
Cabbage Slaw:
- 2 cups thinly sliced napa or green cabbage
- 2 spring onions or scallions sliced
- ½ teaspoons tamari or soy sauce
- ½ teaspoons lemon juice
- ½ teaspoon toasted sesame oil
- table salt
Panko Chicken
- 1 cup panko bread crumbs
- 1 large eggs
- salt
- 2 skinless boneless chicken breasts
- ¼ cup vegetable oil for frying
Instructions
Spicy Mayo
- In a small bowl, stir together the mayonnaise, sriracha, soy, and honey. Taste and adjust as desired.
Katsu Sauce:
- Mix together ketchup, worcestershire sauce, oyster sauce, and brown sugar in a bowl until smooth. Let chill in the fridge for 15-30 minutes in the fridge to let the flavors meld together.
Cabbage Slaw:
- Toss cabbage, scallions, soy sauce, lemon juice, sesame oil, and a pinch of salt together in bowl; set aside.
Panko chicken:
- Pound chicken with a meat mallet or a rolling pin between 2 pieces of plastic wrap to ¼" thick. Place panko to shallow dish, like a pie plate. Beat eggs with ¼teaspoon salt in second shallow dish. Working with 1 breast at a time, dip breast in egg, then coat all sides with panko, pressing gently to adhere.
- Line large plate with triple layer of paper towels. Heat ¼ cup vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 2 breasts and cook until deep golden brown, 2 to 3 minutes per side. Transfer breasts to prepared plate. Slice breasts into ½- inch thick, then drizzle with sauces. Serve chicken with cabbage salad and Enjoy!
Notes
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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