I have a love for Chinese food, but the more I learn about MSG and such like additives the less I feel inclined to go out to a restaurant to eat it. Although I have tried cooking Chinese food before with some fairly decent results, I have yet to produce something that tasted like the restaurant food, although granted I'm not adding MSG! Among the couple of Asian Items I have tried have been stir fry chicken, sweet and sour chicken, egg rolls and crab rangoon, and coconut chicken. However I hesitate to count the stir fry or sweet and sour chicken as legitimate achiements, as I used a pre-packaged mix either powder or liquid, to flavor it. The crab rangoon was enjoyable but it didn't taste like what I would buy! As for the coconut chicken, well lets say that if I ever make coconut chicken I'll be using a different recipe
Enter Panko bread crumbs.
I don't know why any other recipe I've ever tried has not involved this miraculous, and satisfying ingredient. One day while I was browsing stumble I came across a recipe for some orange chicken. Of course, being orange chicken, my attention was immediately garnered. However while I was browsing the ingredients it called for one I had never encountered before, "panko" crumbs. Since I had no idea about what Panko crumbs were I wasn't sure if I'd be able to make the recipe, and I was toying with the idea of using a substitute bread crumb mix.
While I was on my trip to Maine I discussed this mysterious item with my Uncle who I knew did some cooking. He told me that panko was Japanese lighter, fluffier breadcrumb and that it would stay crispier better than ordinary breadcrumbs. Still unsure of its texture he told me they used it in tempura. Having just had my first sushi experience, the shrimp tempura I had eaten and enjoyed was fresh in my mind. I became determined to find panko and try this recipe.
Off to the store I went once I got home. First I looked down the baking aisle, then I looked at the world food items, and then to the bread crumbs. I scanned the shelf several times but couldn't find any "Panko". As I was turning away discouraged, I finally spotted them, top shelf. Eureka!
So I bought the Panko, took it home, and decided to start cooking! It was quiet a process, took me the better part of two hours. Then again, I was preparing a whole meal, rice, broccoli, and an separate meal for my mother who has numerous allergies. Dipping the chicken in egg, then cornstarch, then egg, then the panko, was probably the most time consuming. Upon consideration I probably could of just used the old "shake it in a baggie" trick, and saved some time but as they say hind-site is 20/20 Although I started frying the chicken at to hot of a temperature I quickly discovered my mistake and turned the heat down. It can be cooked easily, same as if you were cooking chicken bits without the breading.
So you won't have to listen to my detailing, here's the link to the recipe for you
http://thenoshery.com/2010/03/19/better-than-takeout-orange-chicken/
End of story, the results were fantastic. That's not to say I won't ever go back to a Chinese restaurant, it's a lot of work! However, I do plan on using the Panko again in the very near future. I've found another recipe on stumble I want to try, it calls for "bread crumbs or flavored (Italian) Panko" Guess what I'll be using?
No comments:
Post a Comment