Breadcrumbs are important is creating the texture for fried chicken and for me, the Korean style breadcrumbs are the best.

So how are Korean breadcrumbs different to the English variety?

In Korea, we use the Japanese style of breadcrumbs “Pang Garu”  called in Japanese “Panko” which are made from crust-less bread whereas English breadcrumbs are not.

I have tried a lot of times to use both types of breadcrumbs for fried chicken, vegetables or fish. I have found that Korean breadcrumbs are much lighter, crunchier, stick better, cooks a more golden brown colour and retains its crispiness longer.  This also gives a less heavy and oily feel to the dish.

So whilst I would recommend using  breadcrumbs Korean style breadcrumbs this time I used the English style so it might be a little heavier then is ideal.

Tip: Since this dish is very rich, I suggest you accompany it with cabbage and carrot kimchi, Mu Saengchae or simply with salad.

Place the knife at a 45-degree angle to the chicken breast slicing into 1cm thick slices.

Prepare the marinade by combining the listed ingredients and mix well together in a large bowl.

Add the chicken breast slices and mix well to cover the chicken liberally.

Cover tightly with cling film and refrigerate for a minimum of 30 minutes.

If doing this make sure to sieve well to remove lumps.

If you are, like me, using English breadcrumbs, you should roll the bread crumbs with a rolling pin to make a finer, lighter texture.

Next break two eggs into a bowl and mix yolk and white together then dip the flour coated chicken thoroughly and lastly roll in the breadcrumbs to coat both sides.

When you have finished coating all the chicken, cover with cling film tightly and refrigerate for a minimum of 1 hour.

When the oil is heated to at least 170-180 degrees C, carefully immerse the breadcrumb coated chicken for 1 minute and turning occasionally until the breadcrumbs become a light brown.

Remove with a slotted spoon and drain on paper towels.

Fry again one more time for one minute each time until the chicken is crisp and golden brown.

You can serve with mayonnaise, tomato ketchup or sweet chilli sauce.

My favourite sauce is made from a mixture of mayonnaise, horseradish and wholegrain mustard with some added lemon juice and honey.

Cooking time: Less than 30 minutes

Serves: 4-6

Ingredients

You will need to buy these ingredients from a Korean supermarket:

• Pang garu (breadcrumbs)
• Teakim garu (Mixed starch flour for frying)

The chicken

• 500 g chicken breast

For the marinade

• 10 g finely chopped parsley
• 20 g finely chopped shallots
• 1 tbsp grated garlic
• 1 tsp  grated red or green chillies (optional)
• ½  tsp ground white pepper
• A pinch salt
• ½ tsp  sugar
• 30ml  lemon juice

For the coating

• 2 eggs, beaten lightly
• 120 g breadcrumbs( Korean words      Pang Garu)
• 180 g flour ( Korean words Teakim      Garu)

For making your own flour mix

• 60g plan flour
• 60g rice flour
• 20g corn flour
• 20g potato flour
• 5 g icing sugar
• 3 g ground ginger power
• 5 g ground turmeric
• 3 g ground white pepper
• 3 g cooking salt