This panko crusted chicken delivers a crispy exterior and tender interior, paired with a rich homemade peanut sauce that brings savory depth to a quick weeknight meal. The recipe comes together in under 30 minutes and works equally well over rice or with fresh vegetables.
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Prepare the chicken breasts by removing the tenders, covering with plastic wrap, and pounding until they are an even thickness.
In a bowl, combine the chicken with garlic powder, 1 tsp soy sauce, 1 tsp rice vinegar, honey, salt, and pepper. Mix to coat and let marinate.
Set up three shallow bowls for breading. Place flour in the first, beaten eggs in the second, and in the third, combine panko breadcrumbs with 1/4 tsp salt and avocado oil.
Dredge each chicken breast in flour, dip it in the egg wash, then press firmly into the panko mixture to coat completely.
Place the breaded chicken in an air fryer basket. Cook for 8 minutes at 390°F, then flip and cook for another 2 minutes at 400°F until golden and cooked through.
While the chicken cooks, make the peanut sauce. In a small saucepan, combine coconut milk, peanut butter, 2 tbsp soy sauce, brown sugar, 1 tbsp rice vinegar, minced garlic, and minced ginger.
Whisk the sauce ingredients together over medium heat and bring to a simmer. Cook until the sauce has thickened, then remove from heat.
Once the chicken is cooked, let it rest for a minute before slicing it into strips.
Assemble your bowl by placing the sliced chicken over a bed of jasmine rice with cooked vegetables. Drizzle generously with the peanut sauce and enjoy.
Store cooled panko chicken in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8-10 minutes to restore crispness. Peanut sauce keeps refrigerated for 5 days.
Yes. Store the peanut sauce in an airtight container in the refrigerator for up to 5 days. Thin with water or soy sauce if it thickens after chilling, then gently reheat or serve at room temperature.
The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part, checked with a meat thermometer. The panko coating should be golden-brown and crispy.
Regular breadcrumbs work as a substitute, though they won't be quite as crispy. For extra crunch, try crushed crackers or cereal. You may need to add 1-2 tablespoons extra oil to ensure proper browning.
Yes. Vegetable oil, canola oil, or coconut oil are good alternatives to avocado oil. Use an oil with a high smoke point (above 350°F) to avoid burning the panko coating.
Not with standard panko breadcrumbs. Use certified gluten-free panko and ensure your soy sauce is tamari (gluten-free) to make this dish gluten-free.
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