Preparation
Three-Step Breading (Flour, Egg, Panko)
Flour, then egg, then crumbs. Keep one hand dry. The crust stays on in the oil.
Key Points
Pat the meat dry first. Shake off extra flour. Let extra egg drip for 2 seconds. Press the crumbs, do not rub.
Common Failures
Thick flour turns gummy under the egg. Rubbing the crumbs flattens the spikes and the crunch.
Do this
Line up three trays: flour, beaten egg, crumbs. Use one hand for flour and crumbs. Use the other hand for egg.
Why it works
Egg will not grip wet meat. Flour gives it a dry, rough surface. Crumbs then sink into the wet egg and set in the oil.
When to skip it
Skip it for karaage and agedashi. There a single starch coat gives a thinner, lighter crust.
