This Japanese version of fried chicken is served with piquant katsu dipping sauce. You won’t miss the skin with the crispy panko crust. Steamy hot rice is served on the side. You’ll need a frying pan with high sides and tongs.
2 T tamari (soy sauce)
2 T Worcestershire sauce
½ cup ketchup
2 tbsp sugar
2 garlic cloves, finely minced
2 t peeled, finely minced ginger
1/8 t ground red pepper
1 scallion, white part only, finely minced
Whisk ingredients together and set aside.
1 cup all-purpose flour
1 t salt
½ t freshly ground black pepper
2 T milk
1 cup panko bread crumbs
4 boneless, skinless chicken breast halves or boneless, skinless thighs
Enough peanut oil to fry cutlets in about 1 inch of oil
1. Mix together flour, salt and pepper in a wide plate.
2. In a wide bowl whisk together the eggs and milk.
3. Place panko on a wide plate.
4. Pound each piece of chicken to ¼- 1/2 inch thickness (approximately). I place the chicken between a folded piece of freezer paper and pound with glancing blows with a meat mallet.
5. Heat oil to 350 degrees.
6. Coat cutlets with seasoned flour shaking off excess.
7. Dip into egg mixture suspending with tongs until dripping subsides.
8. Place in panko crumbs pressing gently on both sides.
9. Carefully lower filets into hot oil. Do this in batches. Fry until golden brown on both sides. Remove to paper towels blotting on both sides. (You can place on a baking sheet in a warm oven until last batch is done.)
Cut into 1 ½ inch slices, fan out on a serving plate and serve with dipping sauce. Enjoy!
Photographer Bill Brady