Smoky Panko Schnitzel Bites with Honey Sriracha Sauce – Recipe for bite-sized chicken schnitzel pieces coated in smoky, crispy panko breadcrumbs with sesame.
Schnitzel – pounded meat, breaded and fried – is Austrian in origin. It was traditionally made with veal (known as Wiener Schnitzel) or pork. The dish later found its way to Israel with European Jewish immigrants. Like many Jewish foods, immigrants adapted this regional dish to suit their unique dietary kosher laws. In the case of schnitzel, pork (which is treif) and veal (which was expensive and difficult to obtain) was replaced by chicken and turkey. The result is a tasty, inexpensive entree that can be found in nearly every restaurant in Israel. It’s also really fun to say. Schnitzel.
Here, I’ve taken the basic schnitzel concept and turned it into smoky, bite-sized treats. I used panko breadcrumbs for a lighter, Japanese-style coating mixed sesame seeds and smoked paprika. The crispy little bites were delectable on their own, but when I added a warm honey sriracha sauce they were taken to a whole new level of yum. Not into spicy sriracha? Try serving these with a warm honey barbecue sauce instead, both options are equally tasty.
For more schnitzel recipes, check out the following:
- 1 lb. boneless skinless chicken breasts
- Salt and pepper
- 2 eggs
- 1 cup panko breadcrumbs
- 1 1/2 tsp sesame seeds
- 1 1/2 tsp smoked paprika
- Grapeseed oil or oil with a high smoke point for frying
Honey Sriracha Sauce Ingredients
- 1/2 cup sriracha sauce
- 1 1/2 tbsp honey
- 1/8 tsp salt
To Make Schnitzel Bites
- Use a knife or kitchen shears to cut the chicken breasts into 1- or 2-inch bite sized chunks. Sprinkle lightly with salt and pepper.
- Beat together 2 eggs with 1 tsp water till fluffy. In another bowl stir together the panko breacrumbs, sesame seeds, smoked paprika and 1/4 tsp salt.
- Coating one piece at a time, dredge the chicken pieces into the beaten eggs, then coat with the panko breadcrumb mixture. Place prepared schnitzel pieces on a plate.
- Heat oil over medium until hot enough for frying. Fry the breaded chicken pieces in batches of 6. If the oil is at the correct temperature, it should bubble and sizzle evenly—no splatters or popping.
- Flip the chicken pieces when they turn dark golden brown. It will take 2-3 minutes per side for the chicken to become golden and crisp. Try to only turn them once, rather than repeatedly turning the pieces-- this will help to keep the crispy coating intact and keep them from becoming overly greasy.
- Place fried chicken pieces on a wire rack to drain, if you have one. This will keep the chicken as crisp as possible. Use paper towels to catch the oil drips underneath the rack. If you don’t have a wire rack, you can drain the chicken pieces on a double layer of paper towels.
To Make Honey Sriracha Sauce
- Combine sriracha, honey and salt in a small saucepan over medium low heat. Gently heat, stirring constantly, until ingredients are warmed through and thoroughly blended. Remove from heat. Serve warm.
- Serve schnitzel bites hot with warm honey sriracha sauce for dipping. Alternatively, if you are not into sriracha (it's pretty spicy), you can substitute warm honey barbecue sauce.