Chicken Tonkatsu

Tonkatsu is usually Japanese-style fried pork.  I use the same technique for chicken breasts.  This is super simple and, like all fried things, delicious.  I have made this with pork; a more traditional tonkatsu.  This usually requires frying twice to ensure the pork is cooked through.  I have also experimented with baking in an oven at 425*F on a wire rack after misting the coated chicken with oil with good success.

Chicken Tonkatsu
2 servings, Estimated time ~30 minutes
Ingredients

  • 2 chicken breasts
  • 1 c. all purpose flour
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1-2 cups panko bread crumbs
  • canola oil for frying
  • Tonkatsu sauce*, shredded green cabbage, and sushi rice to serve
Directions:

  1. If chicken breasts are thicker than 1/2", pound slightly until uniformly about 1/2" thick
  2. Set up small separate bowls for flour and salt, beaten egg and 1 tbs. water, and panko bread crumbs. 
  3. Dredge the chicken breasts in flour, shake off any excess.  Dip in egg wash. Press into bread crumbs on both sides.
  4. Once oil is medium-high heat, fry chicken breasts about 2-3 minutes each side.
  5. Drain on a cooling rack.  Slice into ~1/4" slices.  Serve with rice, tonkatsu sauce, and shredded cabbage.
*Tonkatsu sauce is available to buy at Asian grocery stores and in some international aisles of grocery stores.  I generally make my own because I hate buying something I won't use all up and will take up room in my refrigerator.  And I usually have all the ingredients for making it on hand.

Ingredients:
  • 1/3 c. ketchup
  • 1 tsp. dijon mustard
  • 1 tbs. mirin
  • 1 tbs. sugar
  • 2 tbs. Worcester sauce
  • 1 tbs. soy sauce
Directions: Whisk together all ingredients.  Adjust if necessary






Comments

Post a Comment

Popular posts from this blog

Copy Cat Kerbey Queso

Image
You cannot be a proper Tex-Mex lover without eating at least 1 quart of queso per year.  I'm pretty sure I started the year off in the right direction by making this copy-cat Kerbey Queso for NYE.   Kerbey Lane Queso is my favorite in Austin.  So creamy, so cheesy, and so good.  White queso with pico and a scoop of guacemole in it that you kind-of have to dig around in, which makes it soooo good.  Have I said how good it is? That being said, I've tried so many queso recipes.  I've made beschemels, I've used expensive, good cheeses.  No queso seems to hold that creamy consistency very well.  So when one of my friends, Rachel, was back home in Austin from her now home-town in Seattle she asked one of the servers what's in it.  She just had to know.  The server leaned in close to her and whispered, "it's white processed cheese."  OMG, my mind was blown.  No wonder it's so flippin' good.  I think the HEB brand white queso is...
Read more

Mom's Bun Bo Hue Chay (Vietnamese vegetarian spicy "beef" noodle soup)

Image
After many requests from my sister and cousin, I finally documented my mom's vegetarian bun bo chay !  Get ready, this recipe is kind of intense and usually takes 2 days to make.  My mom makes a giant pot of it and the whole family eats it in the span of a day or two.  She freezes the broth for later use (if there is any left over!).  The flavor does enhance each time the broth is reheated, so it's usually better the second day and each subsequent time.  It's so good, I often prefer it to regular bun bo (Spicy Vietnamese Beef Noodle Soup). Bun bo Hue  is a specialty of the central region of Vietnam, where my dad's side is from.  You won't find it as commonly as pho  or bun  (vermicelli bowls) in most Vietnamese restaurants.  This is a soup that is a labor of love and family and spicy-tolerance.  My ong noi  (paternal grandfather) used to make the best bun bo hue !  Now my Aunt Angelique/ Co Be  makes a cleaner, tast...
Read more