2 tablespoons flour
2 big handfuls panko
1 big handful sesame seeds
4 skinless chicken breasts
70 ml cooking olive oil
10 grams (about 2/3 tablespoon) butter
Corn Yuzu Hot Sauce
1. Add flour to a plate and spread evenly.
2. Add panko and sesame seeds to a bowl large enough to fit one chicken breast. Gently combine using your hands.
3. In another bowl, beat eggs well. (If you want added flavor and space, feel free to add spices, ground garlic or lemon zest to the egg mixture).
4. Get a pan going over medium-low heat and add the oil immediately. You want about a half cm of oil in the pan. Add the butter to the center of the pan. Once the butter is completely melted and begins to bubble slightly, the oil has reached a good temperature.
5. Gently coat the chicken breast in flour, dip into the egg, and then cover in a good layer of panko and sesame seeds.
6. Add chicken to the pan. Once golden-brown, flip and let the other side cook to golden-brown. Use a meat pin to check if the chicken is cooked through.* If the chicken needs a little more cooking, turn frequently so it cooks evenly but doesn’t burn.
7. Once cooked, place on a wire rack for a minute. Season with salt.
8. Serve with plenty of Corn Yuzu Hot Sauce.
*Stick the meat-pin halfway through the thickest part of the chicken and let sit for about 5 seconds—then immediately touch your lips with the pin. If it is warm/hot, the chicken is properly cooked.