This Japanese-style fried chicken showcases a temptingly crispy panko breadcrumb exterior and juicy interior. The boneless chicken breasts are pounded thin before being coated and then fried until golden brown in a reasonable amount of oil.
When plated on top of boiled rice alongside a coleslaw, the chicken is drizzled with tangy Tonkatsu sauce, a Japanese version of Western barbecue sauce. It’s a delicious meal with a plate.
Crispy chicken with cabbage salad and Tonkatsu sauce
Yield: 2 servings
INGREDIENTS
2 teaspoons lemon juice
2 teaspoons soy sauce, divided use
1/2 teaspoon toasted sesame oil
1 1/2 cups coleslaw mix; see chef’s notes
2 green onions, thinly sliced
1 tablespoon ketchup
1 tablespoon of water
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dijon mustard
3/4 cup panko breadcrumbs, lightly crumbled, see cook’s notes
1 large egg
1 (6-ounce) boneless, skinless chicken breast, trimmed, halved horizontally and 1/4-inch thick, see cook’s notes
3 tablespoons rapeseed oil
2 cups hot cooked rice
Cook’s Notes: Instead of a coleslaw mix, if you prefer substitute 1 1/2 cups shredded red or green cabbage. To easily crush panko breadcrumbs, place in a ziplock plastic bag and use a rolling pin to gently crush. Be sure to remove any fillet from the breast before cutting it in half. The recipe can be doubled by using a 12-inch skillet and a little more oil.
INSTRUCTIONS
1. Whisk lemon juice, 1 tsp soy sauce and sesame oil in a medium bowl. Add coleslaw mix, scallions and toss to combine. Set aside.
2. Whisk ketchup, water, Worcestershire, mustard, and remaining 1 teaspoon soy sauce in a small bowl; set aside. Spread panko in a shallow dish (I use a pie dish). Beat eggs in the other shallow bowl. Working with 1 chicken cutlet at a time, dredge the cutlets in the egg, letting the excess drip off, then coat both sides with panko, pressing gently to adhere.
3. Heat oil in a 10-inch skillet over medium-high heat until shimmering. Add chops and cook until deep golden brown, 2 to 3 minutes per side. Serve chops with rice, coleslaw and tonkatsu sauce.
Source: “The Everyday Athlete Cookbook” by America’s Text Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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