Kikkoman Panko Onion Ring Recipe Very Easy to Make Crispy and Delicious - Divine Foodious

Kikkoman Panko Onion Ring Recipe Very Easy to Make Crispy and Delicious

Make your own crunchy and delicious Kikkoman Panko Onion Ring Recipe! Our easy-to-follow recipe will help you make the perfect onion ring every time. Enjoy the savory flavor of the Kikkoman Panko Onion Ring Recipe.

Kikkoman Panko Onion Ring Recipe
Kikkoman Panko Onion Ring Recipe

To make the Kikkoman panko onion ring recipe, we are going to use the most common and easy-to-find onion, the yellow onion. These are usually large onions and are the best for cooking because they contain a lot of sugar and when cooked they are sweet, just what we need for this Kikkoman Panko Onion Ring Recipe.

The dough we offer is triple: first flour, then a mixture of flour with eggs and milk, and finally breadcrumbs. With these three layers of dough, we will make sure that our onion rings are very crispy and that the dough sticks to the onion.

When panko onion rings come to fry the onion rings, you have to control the temperature. We very well, we don’t want it to be too hot because it won’t cook inside, even if the oil does not reach the right temperature, the rings will absorb too much oil.

Don’t forget to reserve the oil in which you fried the rings because, as we know you will love onion rings in an air fryer frozen appetizer, you can make more and freeze the ones you’re not going to eat before you fry them.

It will be enough to prepare the oil and fry the frozen onion rings directly, to be able to enjoy this appetizer at any time.


  • 200g flour
  • Half a teaspoon of chemTotalbooster (Royal type)
  • Salt to taste
  • black or white pepper to taste
  • 100ml milk
  • 1 egg
  • 2 yellow onions, about 250g each
  • 200g of breadcrumbs
  • olive oil for frying

How to Make Kikkoman Panko Onion Ring Recipe


First, we gather the dry ingredients: 150 g of flour (the remaining 50 g will be used for the first dough), 1/2 tsp. chemical booster, salt, and black pepper, to taste.

dry ingredients onion rings
Dry Ingredients Onion Rings


The liquid ingredients, 100 ccs of milk and 1 egg, are then added.

Add the liquid onion rings
Add the liquid onion rings


The batter should be beaten until it is lump-free. To make the paste finer, it could if necessary be filtered.

Beat the batter whip the onion rings
Beat the batter and whip the onion rings


The onion rings must then be sliced. We’ll need two 250 g yellow onions, peel them, and cut them into 1 cm-thick rings.

Cut the onion into rings onion rings
Cut the onion into rings onion rings


Place the onion rings on a platter and cover them with the 50 g of flour we had set aside. The rings must be completely dry, so if they leaked any liquid while being cut, they will be dried with paper towels before being dusted with flour.

Dip the onion rings in the flour
Dip the onion rings in the flour


We lightly rinsed the rings after we had floured them and then dipped them in the batter we had made.

Dip the onion rings in the batter
Dip the onion rings in the batter


We will have a plate with 200 g of breadcrumbs to coat each onion ring because it is the last step before deep-frying the rings.

Onion rings bread
Onion rings bread


Olive oil should be prepared and heated in a pan. We place a slice of bread in the oil to test the temperature, and when it begins to brown, we add the onion rings.

fry onion rings
fry onion rings


To prevent the oil temperature from dropping, fry the onion rings in tiny batches for a little period of time. When they are golden on one side, we flip them over and wait for the other side to brown before removing them from the oil.

Brown onion rings
Brown onion rings


To get rid of extra fat, put the fried onion rings on a dish covered in paper towels.

Remove excess fat with onion ring paper
Remove excess fat with onion ring paper


With ketchup, mayonnaise, or any other condiment we want, we serve freshly cooked onion rings. Additionally, onion rings go well with handmade burgers.

onion rings close up photo

Kikkoman Panko Onion Ring Recipe


How do you get the coating to stick to onion rings?

Before immersing the onion rings in the batter, coat them in cornflour. The additional cornflour coating the onion rings acts as a “glue” to hold the batter in place.

Why do you soak onions for onion rings?

Slices of onion can be soaked in cold water to reduce their sulphur level and make them mild and pleasant. Double dunk the rings in buttermilk and seasoned flour for a crust that maintains its crispness and has flavor.

How do you cook onion rings that aren’t soggy?

Nevertheless, don’t forget to use the frying thermometer to ensure that you’re cooking your food at the proper temperature so that your onion rings come out crispy, crunchy, and delectable. Your onion rings may become soggy if the oil isn’t heated to the proper temperature; if it’s too hot, the oil may start to smoke.

Why aren’t my breadcrumbs sticking to my onion rings?

Try coating your onion ring with flour, beaten egg, flour, and water, followed by bread crumbs.

Why do you soak onions in milk?

By soaking the onions, you can reduce their sulphur level and eliminate the raw, acrid bite of the onion, leaving behind a more pleasant, mild onion that retains some snap.

Do you soak onions in hot or cold water?

Before using them, soak them in a dish of cold water for a few minutes. The flavor of the onions will soften and become a little milder if they are soaked in cold water for about 15 minutes.

Why do you add baking soda to onions?

The pH is changed when baking soda is added to the food while it is cooking, speeding up the Maillard reaction and causing the onions to brown more quickly. In the section on texture, we’ll talk about how the onions soften more quickly as a result of the increased pH.

Why are my fried onions not crispy?

Onions should never be added to less heated oil. They won’t become crispy after that. Fry for 8–10 minutes at high heat. The onion slices must be fried over high heat to eliminate moisture.

Why are my onion rings so oily?

If the temperature of the oil drops below 365 degrees, the onion rings will turn out oily and less crisp.

What are the two types of onion rings?

Typically, they are composed of a cross-sectional “ring” of onion that has been dipped in batter or bread crumbs and deep-fried; one alternative uses onion paste. Onion rings are frequently consumed by themselves, despite being normally offered as a side dish.


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